The development prospects of lactic acid bacteria fermented food

Lactic acid fermentation (fermentation of fermentation of lactic acid), refers to the fermentation process of sugar produced by anaerobic enzyme, ethanol fermentation is the same as the two main forms of fermentation in the organismIn brewing production, the lactic acid fermentation process exists to varying degreesLactoic acid fermentation to enhance the flavor of brewing condiments have some help, wine inglision in the appropriate lactic acid fermentation, can promote the smooth progress of alcohol fermentation, the proper milk when the production of milk, can prevent the pollution of the bacteriaIn addition to our common dairy lactic acid bacteria fermentation, there are plant protein products and alcohol products, the following small compilation for you to introduce, by the way to analyze its development prospectsfirst, lactic acid bacteria fermented plant protein productslactic acid bacteria in plant protein processing applications are mainly the production of soy milk and peanut fermented yogurtSour bean milk and peanut fermented yogurt can be used as substitutes for yogurt to provide people with a large amount of high-quality proteinLactic acid bacteria used in the production of acid soy milk and peanut fermented yogurt mainly have Lactobacillus genus, streptococcus genus, mingstring strain genus, etcProduction is commonly used in the production of Bulgarian Lactobacillus, plant Lactobacillus, Lactobacillus acidophilus, lactic acid ococci, enterocosis, such as strains, commonly used two or more strains with fermentationLactic acid bacteria in the process of soy milk fermentation, not only can break down the protein into small molecular substances, but also can remove the smell of beans, decomposition of cottonseed sugar, water sugar and other flatulence factors, so that the product has a good flavor and nutritional valuesecond, lactic acid bacteria fermented fruit and vegetable productsfermented fruits and vegetables are the use of beneficial microbial activities and control of their certain growth conditions of the fruit and vegetables deep processing a way1, lactic acid bacteria fermented fruit and vegetable beveragelactic acid bacteria fermented fruit and vegetable beverage is the use of microorganisms to ferment single or compound fruit and vegetable juice, after fermentation flavoring, improve the nutritional value of the addition of raw taste to increase the taste of fermentation flavor pleasantThe fruits and vegetables used for lactic acid fermentation are apples, pears, mangoes, grapes, carrots, tomatoes, celery, sweet potatoes, potatoes, pumpkins, potatoes, etc., mostly with Bulgarian Lactobacillus, plant Lactobacillus, heat-loving streptococcus, cheese lactobacillus, and other kinds of combined fermentationLactic acid bacteria fermented fruit and vegetable beverages improve product taste, improve nutritional value, open up a new way of deep processing of fruits and vegetables2, kimchi (pickle) naturally fermented kimchi is the use of low-concentration salt water solution for marinating, through the fermentation of lactic acid bacteria on the surface of the plant to obtain vegetable processing products In addition to lactic acid bacteria in the pre-fermentation of other microorganisms also have a certain degree of activity capacity, microbial types and a small amount of air to the fermentation of special type lactic acid bacteria This kind of lactic acid fermentation bacteria are generally acid-resistant, with the increase of lactic acid, to the middle and late fermentation, to acid-resistant same-type fermentation lactic acid bacteria activities, single and double-sugar fermentation to produce lactic acid without gas The lactic acid bacteria common in kimchi are mainly plant Lactobacillus, Short Lactobacillus, enterocosmic coccucosis, Bifidobacteria and so on 3, enzymes enzymes derived from Japan, also known as enzymes, and then from Japan into Taiwan, and then to the mainland, now generally refers to fermented fruit and vegetable products Enzymes are a product containing bioactive ingredients that are deeply fermented (usually more than 1 month) by microorganisms The above bioactive ingredients include enzymes, ingredients from fermentation and ingredients used in fermentation Enzymes contain biologically active ingredients that can affect the active enzymes in the body of the user and regulate the body's life activities from the cellular level second, lactic acid bacteria fermented meat products fermented meat products refers to the use of biological fermentation technology, in the natural or artificial control of the conditions of microbial fermentation of raw meat to produce acid or alcohol, so that the pH of meat reduced to obtain a special flavor, color and texture of meat products The fermentation of meat itself is a primitive storage method, with people's understanding of its unique flavor and good storage performance, gradually evolved into a meat products processing method, both at home and abroad have a long history There are many kinds of fermented meat products, traditional Chinese meat products in the sausage, bacon and ham are accompanied by their own natural fermentation of microorganisms, these products are often referred to as pickled products, has a long history of production third, lactic acid bacteria fermented alcohol products lactic acid bacteria widely used in liquor, yellow wine, glucose wine, beer brewing, play a different role, the presence of lactic acid bacteria, for the growth and reproduction of fermented microorganisms to provide the necessary amino acids and various vitamins, promote the growth and reproduction of brewing microorganisms, lactic acid bacteria itself produced acid metabolism products, maintain the wine fermentation environment of glycating and fermentation capacity; The lactic acid produced by the bacteria makes the acidity of wine rise greatly and rapidly, effectively inhibits the metabolic activity of other parts of the bacteria, and some of the antimicrobial substances produced by it are also conducive to maintaining and improving the micro-ecological environment of wine production; fourth, lactic acid bacteria fermented condiments in the production process of soy sauce, add lactic acid bacteria, have a good inhibition of the role of hybrids, and provide special flavor for soy sauce, mainly tetracobacteria, salt-loving cocci and plant lactobacillus In the production of vinegar, the organic acid, diacetyl and its derivatives produced by lactic acid metabolism are the main flavor substances in vinegar fifth, lactic acid bacteria fermented soy products lactic acid bacteria fermented soy products a wide variety, mainly bean petal sauce, soybean meal, natto, curd milk and so on Fermented soybean foods generally contain a mass score of 6% to 18% of NaCl, of which lactic acid bacteria are salt-addicted (halophilic) and salt-resistant (halotolerant) two groups: salt-eating lactic acid bacteria can contain 15g/100mL NaCl A certain amount of NaCl is a necessary condition for its growth, while the salt-resistant group, also known as non-salt-halophilic, cannot grow in a culture liquid containing 15g/100mL NaCl, which is not a necessary condition for its growth Tetragenococcushalophilus is an advantage in traditional fermented soy products in Japan, South Korea, China and Southeast Asian countries; Pediococcus sp.) Some species are widely distributed sixth, other lactic acid bacteria fermentation products 1, lactic acid bacteria fermented bread bread-specific powder as the main raw material, add lactic acid bacteria, yeast and other accessories The production of bread by secondary fermentation process The internal tissue of bread is soft, delicate, texture structure is good, the fermentation fragrance is rich and has a soft lactic acid flavor, and has good anti-aging characteristics, its quality is better than ordinary bread has a greater prospect of development 2, black tea bacteria drink also known as "haibao", "gastric treasure", is a biological film, is produced by sugar, tea, water and bacteria after fermentation of substances beneficial to the human body, its bacteria according to analysis, is yeast, lactic acid and acetic acid co-organisms, its own acidity inhibits the growth of harmful bacteria, especially for atrophic gastric inflammation, stomach disease the application prospects of lactic acid bacteria lactic acid bacteria is one of the earliest known microorganisms, by lactic acid bacteria fermented food nutrition and health care in one, more and more attention at home and abroad The biological characteristics and health functions of lactic acid bacteria determine that it not only has a wide range of uses in the food industry, but also plays an important role in the future health food Recent studies have shown that lactic acid bacteria have many special health care effects, and the study of lactic acid bacteria at home and abroad is getting more and more in-depth the future, how to use microbial technology, detection, analysis technology, molecular biotechnology and other advanced technologies, in the new excellent strain screening, strain metabolites analysis, strain specific efficacy research, strain in the human body, strain safety research, and strain vitality protection, etc., will become the future lactic acid strain research field At the same time, the development of new lactic acid bacteria fermented food, lactic acid bacteria health food, and lactic acid bacteria pharmaceutical products will become the focus of the development of related enterprises, institutions, and research institutions