微生物发酵技术在豆类食品加工中的创新应用研究

中图分类号：TS214 文献标志码：A 文章编号：1674-0270（2025）34-0152-03

Research on Innovative Applications of Microbial Fermentation Technology in Legume Food Processing

ZONG Cong (HighSchool Afiliated to CapitalNormal University,Beijing 1OoO48, China)

Abstract: Legumes arean importantsource of plant protein,yet traditional processing methods still have limitations in improvingtheirflavoranddigestibility.Throughmicrobialmetabolism,fermentationcanachievetargeteddegradationoflegume proteins and starches,therebyreducing beanyof-flavors and generatingsmall peptides,organic acidsandothercompounds thataccommodatebothnutritionandpalatabilityof legumefod procesing.Thispaperreviews thebasicconceptsofmicrobial fermentation and thefunctional mechanisms ofcommon strainssuch aslacticacid bacteria,Bacillus spp.,Aspergills and yeasts.Itfurtheranalyzes keyfactors influencing legumefermentation,includingraw materialcharacteristicsand pretreatment, fermentation conditions,strain selectionand inoculation methods.Onthis basis,it explores function-oriented compound fermentation,directed fermentation forthedevelopmentof plant-based products,andintellgentfermentationtechnologies, with a view to providing a reference for process optimization in fermented legume food production.

Key Words: microbial fermentation; legume foods; functional strains; directed fermentation; food processing

发酵食品通过微生物代谢将底物转化为新产品，生成新的营养物质和独特风味[。（剩余4719字）