Research Progress on Fermentation Metabolism and Functional Characteristics of Edible Fermented Extract

CAI Liqin; WANG Weijun; LI Yanhua; LIN Mengmeng; FANG Luping

doi:10.13386/j.issn1002-0306.2020080281

Volume 42 Issue 20

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(20): 408-414. > DOI: 10.13386/j.issn1002-0306.2020080281

CAI Liqin, WANG Weijun, LI Yanhua, et al. Research Progress on Fermentation Metabolism and Functional Characteristics of Edible Fermented Extract[J]. Science and Technology of Food Industry, 2021, 42(20): 408−414. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080281.

Citation:

PDF (2202 KB)

Research Progress on Fermentation Metabolism and Functional Characteristics of Edible Fermented Extract

1.
College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
2.
Research & Development Institute, Zhejiang Yiming Food Co., Ltd., Wenzhou 325000, China

More Information

Received Date: August 30, 2020
Available Online: August 03, 2021

Graphical Abstract

Abstract

Abstract

Edible fermented extract is a kind of product which is available for human consumption. Edible fermented extract is made from animal, plant, edible fungus and other raw materials with or without auxiliary materials, fermented by microorganism and with specific biological active ingredient. With the improvement of people's diet, edible fermented extract has been studied deeply by food scholars because of its multi-functional characteristics. Though research progress of edible fermented extract has been made, the understanding of the edible fermented extract is still not comprehensive. This review introduces the fermentation mechanism, microbial composition and function of edible fermented extract, summarizes the potential function and the existing problems of the edible ferment products. The purpose is to provide certain theoretical basis for promoting the development of edible ferment industry.
- edible fermented extract,
- fermentation mechanism,
- microorganism,
- functional properties,
- problem analysis

FullText(HTML)

References (53)

References

[1]	胡学智. 论植物发酵和酵素[J]. 中国微生态学杂志,2019,31(11):1356−1365. [Hu X Z. On plant fermentation and enzymes[J]. Chinese Journal of Microecology,2019,31(11):1356−1365.
[2]	中华人民共和国轻工行业标准. QB/T 5324-2018酵素产品分类导则[S]. 北京: 中国轻工业出版社, 2018. People’s Repub-lic of China Light Industry Standard. QB/T 5324-2018 enzyme product classification guidelines[S]. Beijing: China Light Industry Press, 2018.
[3]	Feng Y, Zhang M, Mujumdar A S, et al. Recent research process of fermented plant extract: A review[J]. Trends in Food Science & Technology,2017,65:40−48.
[4]	陈小伟, 程勇杰, 蒋立新, 等. 草莓酵素发酵过程中代谢产物及抗氧化性的变化研究[J]. 中国食品学报,2020,20(5):157−165. [Chen X W, Cheng Y J, Jiang L X, et al. Study on the changes of metabolites and antioxidant activity during strawberry enzyme fermentation[J]. Chinese Journal of Food Science,2020,20(5):157−165.
[5]	范昊安, 沙如意, 杜柠, 等. 苹果梨酵素发酵过程中香气成分的变化[J]. 食品科学,2020:1−13. [Fan H A, Sha R Y, Du N, et al. Changes in aroma components during fermentation of apple pear enzyme[J]. Food Science,2020:1−13. doi: 10.7506/spkx1002-6630-20190127-346
[6]	刘灏. 若干果蔬酵素酵母菌与乳酸菌菌株的分离与鉴定[D]. 福州: 福建农林大学, 2015. Liu H. Isolation and identification of some fruit and vegetable enzyme yeast and lactic acid bacteria strains[D]. Fuzhou: Fujian Agriculture and Forestry University, 2015.
[7]	蒋增良, 刘晓庆, 王珍珍, 等. 葡萄酵素有机酸分析及其体外抗氧化性能[J]. 中国食品学报,2017,17(5):255−262. [Jiang Z L, Liu X Q, Wang Z Z, et al. Organic acid analysis of grape enzyme and its in vitro antioxidant properties[J]. Chinese Journal of Food Science,2017,17(5):255−262.
[8]	申龙澈千日. 酵素让你皮肤好, 变苗条, 不易老[M]. 北京: 团结出版社, 2014. Shen L C Q R. Enzymes make your skin good, slim and not easy to grow old[M]. Beijing: Unity Press, 2014.
[9]	Minnaar P P, Jolly N P, Paulsen V, et al. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice[J]. International Journal of Food Microbiology,2017,257:232−237. doi: 10.1016/j.ijfoodmicro.2017.07.004
[10]	Filannino P, Bai Y, Di Cagno R, et al. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree[J]. Food Microbiology,2015,46:272−279. doi: 10.1016/j.fm.2014.08.018
[11]	Sanchez-Maldonado A F, Schieber A, Ganzle M G, et al. Structureefunction relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria[J]. Appl Microbiol,2011,111:1176−1184. doi: 10.1111/j.1365-2672.2011.05141.x
[12]	Wang Y C, Tao Y, Zhang X Y, et al. Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics[J]. Process Biochemistry,2019,76:25−33. doi: 10.1016/j.procbio.2018.11.006
[13]	Reiss J. Influence of different sugars on the metabolism of the tea fungus[J]. Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A,1994,198(3):258−261.
[14]	Sievers M, Lanini C, Weber A, et al. Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation[J]. Systematic and Applied Microbiology,1995,18(4):590−594. doi: 10.1016/S0723-2020(11)80420-0
[15]	Basinskiene L, Juodeikiene G, Vidmantiene D, et al. Non-alcoholic beverages from fermented cereals with increased oligosaccharide content[J]. Food Technology and Biotechnology,2016,54(1):36−44.
[16]	杨小幸, 周家春, 陈启明, 等. 苹果酵素天然发酵过程中代谢产物的变化规律[J]. 食品科学,2017,38(24):15−19. [Yang X X, Zhou J C, Chen Q M, et al. Changes in metabolites of apple enzymes during natural fermentation[J]. Food Science,2017,38(24):15−19. doi: 10.7506/spkx1002-6630-201724003
[17]	沈燕飞, 聂小华, 孟祥河, 等. 酵素食品加工微生物与功能特性研究进展[J]. 浙江农业科学,2019,60(1):112−116. [Shen Y F, Nie X H, Meng X H, et al. Research progress on microbes and functional properties of enzyme food processing[J]. Zhejiang Agricultural Sciences,2019,60(1):112−116.
[18]	Di Cagno R, Coda R, De Angelis M, et al. Exploitation of vegetables and fruits through lactic acid fermentation[J]. Food Microbiology,2013,33(1):1−10. doi: 10.1016/j.fm.2012.09.003
[19]	杨芳. 基于PCR-DGGE技术的自制酵素微生物群落结构分析[D]. 大理: 大理大学, 2016. Yang F. Analysis of self-made enzyme microbial community structure based on PCR-DGGE technology[D]. Dali: Dali University, 2016.
[20]	齐天翊. 自制酵素中细菌群落动态分析和优势菌株的重金属吸附积累特性研究[D]. 呼和浩特: 内蒙古大学, 2018. Qi T Y. Dynamic analysis of bacterial community in homemade enzymes and study on the characteristics of heavy metal adsorption and accumulation of dominant strains[D]. Hohhot: Inner Mongolia University, 2018.
[21]	晏殊. 水果酵素自然发酵中优势菌株的分离鉴定及其代谢产物功效特性的研究[D]. 长沙: 中南林业科技大学, 2019. Yan S. Isolation and identification of dominant strains in natural fermentation of fruit enzymes and study on the efficacy characteristics of their metabolites[D]. Changsha: Central South University of Forestry and Technology, 2019.
[22]	陈英, 余雄伟, 龚文发, 等. 植物酵素发酵特性及风味物质变化的研究[J]. 饮料工业,2015(2):9−12. [Chen Y, Yu X W, Gong W F, et al. Research on fermentation characteristics and flavor substances changes of plant enzymes[J]. Beverage Industry,2015(2):9−12. doi: 10.3969/j.issn.1007-7871.2015.02.003
[23]	Altay F, Karbancioglu-Guler F, Daskaya-Dikmen C, et al. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics[J]. International Journal of Food Microbiology,2013,167(1):44−56. doi: 10.1016/j.ijfoodmicro.2013.06.016
[24]	徐婧君, 安兴娟, 张彩娇, 等. 植物乳杆菌CGMCC8198发酵果蔬奶的制备工艺研究[J]. 食品工业,2017,38(3):59−63. [Xu J J, An X J, Zhang C J, et al. Study on the preparation technology of fermented fruit and vegetable milk with Lactobacillus plantarum CGMCC8198[J]. Food Industry,2017,38(3):59−63.
[25]	Filannino P, Di Cagno R, Gobbetti M. Metabolic and functional paths of lactic acid bacteria in plant foods: Get out of the labyrinth[J]. Current Opinion in Biotechnology,2018,49:64−72. doi: 10.1016/j.copbio.2017.07.016
[26]	张静雯. 组合菌发酵过程中产生的微生物酵素及其生物活性研究[D]. 武汉: 武汉轻工大学, 2015. Zhang J W. Study on the microbial enzymes produced in the fermentation process of combinatorial bacteria and their biological activities[D]. Wuhan: Wuhan University of Light Industry, 2015.
[27]	Hwang J E, Kim K, Paik H. Improved antioxidant, anti-inflammatory, and anti-adipogenic properties of hydroponic ginseng fermented by Leuconostoc mesenteroides KCCM 12010P[J]. Molecules,2019,24(18):3359. doi: 10.3390/molecules24183359
[28]	Filannino P, Di Cagno R, Crecchio C, et al. Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches[J]. Scientific Reports,2016,6:27392. doi: 10.1038/srep27392
[29]	Gebbers J O. Atherosclerosis, cholesterol, nutrition, and statins a critical review[J]. GMS German Medical Science,2007,5:Doc04.
[30]	李杰. 酵素饮品质量控制标准研究[D]. 昆明: 昆明理工大学, 2016. Li J. Research on quality control standards of enzyme drinks[D]. Kunming: Kunming University of Science and Technology, 2016.
[31]	Mauriz J L, Molpeceres V, García-Mediavilla M V, et al. Melatonin prevents oxidative stress and changes in antioxidant enzyme expression and activity in the liver of aging rats[J]. Journal of Pineal Research,2007,42(3):222−230. doi: 10.1111/j.1600-079X.2006.00409.x
[32]	Bae W-Y, Kim H-Y, Park E-H, et al. Improved in vitro antioxidant properties and hepatoprotective effects of a fermented Inula britannica extract on ethanol-damaged HepG2 cells[J]. Molecular Biology Reports,2019,46(6):6053−6063. doi: 10.1007/s11033-019-05040-x
[33]	蒋增良. 天然微生物酵素发酵机理, 代谢过程及生物活性研究[D]. 杭州: 浙江理工大学, 2013. Jiang Z L. Research on the fermentation mechanism, metabolic process and biological activity of natural microbial enzymes[D]. Hangzhou: Zhejiang Sci-Tech University, 2013.
[34]	Ghosh K, Ray M, Adak A, et al. Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage[J]. Food Chemistry,2015,168:196−202. doi: 10.1016/j.foodchem.2014.07.042
[35]	Li Z, Lee J, Cho M H. Antioxidant, antibacterial, tyrosinase inhibitory, and biofilm inhibitory activities of fermented rice bran broth with effective microorganisms[J]. Biotechnology and Bioprocess Engineering,2010,15(1):139−144. doi: 10.1007/s12257-009-0142-8
[36]	王辉, 马秀敏, 张鹰. 青梅酵素的生物活性及体外抑菌作用[J]. 食品工业科技,2018,39(12):39−43. [Wang H, Ma X M, Zhang Y. Biological activity and in vitro antibacterial effect of green plum enzyme[J]. Science and Technology of Food Industry,2018,39(12):39−43.
[37]	郭爽. 敖东酵素保健功能研究[D]. 长春: 吉林大学, 2015. Guo S. Research on the health function of Aodong enzyme[D]. Changchun: Jilin University, 2015.
[38]	Justo M L, Candiracci M, Dantas A P, et al. Rice bran enzymatic extract restores endothelial function and vascular contractility in obese rats by reducing vascular inflammation and oxidative stress[J]. The Journal of nutritional biochemistry,2013,24(8):1453−1461. doi: 10.1016/j.jnutbio.2012.12.004
[39]	Candiracci M, Justo M L, Castaño A, et al. Rice bran enzymatic extract-supplemented diets modulate adipose tissue inflammation markers in Zucker rats[J]. Nutrition,2014,30(4):466−472. doi: 10.1016/j.nut.2013.09.016
[40]	Nam Y, Jung H, Karuppasamy S, et al. Anti-hyperlipidemic effect of soybean extract fermented by Bacillus subtilis MORI in db/db mice[J]. Laboratory Animal Research,2012,28:123−129. doi: 10.5625/lar.2012.28.2.123
[41]	Lim K H, Han J H, Lee J Y, et al. Assessment of antidiabetogenic potential of fermented soybean extracts in streptozotocin-induced diabetic rat[J]. Food and Chemical Toxicology,2012,50:3941−3948. doi: 10.1016/j.fct.2012.08.036
[42]	Pyo Y H, Seong K S. Hypolipidemic effects of monascus-fermented soybean extracts in rats fed a high-fat and -cholesterol diet[J]. Journal of Agricultural & Food Chemistry,2009,57:8617−8622.
[43]	Kantachote D, Charernjiratrakul W, Umsakul K. Antibacterial activities of fermented plant beverages collected in southern Thailand[J]. Journal of Biological Sciences,2008:1280−1288.
[44]	Ayed L, Ben Abid S, Hamdi M. Development of a beverage from red grape juice fermented with the Kombucha consortium[J]. Annals of Microbiology,2017,67(1):111−121. doi: 10.1007/s13213-016-1242-2
[45]	Han C C, Wei H, Guo J Y, et al. Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: A comparative study[J]. BMC Complementary and Alternative Medicine,2011,11:100. doi: 10.1186/1472-6882-11-100
[46]	高仕偲, 陈朝银, 赵声兰. 解酒酵素的研究与开发[J]. 药物生物技术,2017,24(1):92−94. [Gao S S, Chen C Y, Zhao S L. Research and development of hangover enzyme[J]. Pharmaceutical Biotechnology,2017,24(1):92−94.
[47]	李凡. 滨海白首乌酵素的制备及其功效性研究[D]. 无锡: 江南大学, 2019. Li F. Preparation of Binhai Baishouwu enzyme and study on its efficacy[D]. Wuxi: Jiangnan University, 2019.
[48]	杨志鹏, 周宝琳, 刘新利, 等. 一种具有潜在解酒护肝功能酵素的开发及其生物活性评价[J]. 食品科技,2019,44(1):154−159. [Yang Z P, Zhou B L, Liu X L, et al. Development of an enzyme with potential anti-alcohol and liver protection function and its biological activity evaluation[J]. Food Science and Technology,2019,44(1):154−159.
[49]	Park N-H, Lee S-J, Mechesso A F, et al. Hepatoprotective effects of gamma-aminobutyric acid-enriched fermented Hovenia dulcis extract on ethanol-induced liver injury in mice[J]. BMC Complementary Medicine and Therapies,2020,20(1):75. doi: 10.1186/s12906-020-2866-0
[50]	Lee J S, Rho S J, Kim Y W, et al. Evaluation of biological activities of the short-term fermented soybean extract[J]. Food Science & Biotechnology,2013,22:973−978.
[51]	Escudero-Lopez B, Berna G, Ortega A, et al. Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice[J]. Food and Chemical Toxicology,2015,78:78−85. doi: 10.1016/j.fct.2015.02.006
[52]	李宁, 郎韧. 微生物酵素预防肝移植术后早期感染的作用[J]. 中华医院感染学杂志,2002,12(12):898−900. [Li N, Lang R. The effect of microbial enzymes in preventing early infections after liver transplantation[J]. Chinese Journal of Nosocomiology,2002,12(12):898−900. doi: 10.3321/j.issn:1005-4529.2002.12.007
[53]	Ohimain E I. Methanol contamination in traditionally fermented alcoholic beverages: The microbial dimension[J]. Springerplus,2016,5(1):1607. doi: 10.1186/s40064-016-3303-1

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	王佳，丁方莉，安宇，曾雪莹，张智慧，李思楠，徐开媛，周芳，王颖，张璐，徐炳政，孙泽堃. 芸豆-蓝靛果复合发酵液制备工艺优化及其抗氧化活性. 食品工业科技. 2025(03): 222-231 . 本站查看
2.	王虎玄，柯西娜，王聪，朱亚南，孙宏民. 苹果酵素的制备及其抗氧化功能研究. 陕西科技大学学报. 2023(03): 37-46 .
3.	杨彬彦，党娅，黎坤怡. 蓝莓酵素复合菌种发酵工艺优化及品质分析. 中国酿造. 2023(12): 165-169 .
4.	陈洲琴，张祝兰，程贤，林仙菊，杨煌建，严雪浪，朱爱明，连云阳. 枇杷酵素发酵过程生物学特性和主要功效酶活性研究. 福建农业科技. 2023(10): 23-28 .
5.	秦宇蒙，王艳丽，周笑犁，董平坤，吴栋斐. 番茄酵素自然发酵过程中主要功效酶的变化. 食品工业科技. 2022(20): 60-66 . 本站查看
6.	蒋家璇，韩盼盼，孔振杨，程陆陆，姚沛琳. 百香果酵素自然发酵过程中代谢产物及抗氧化活性研究. 农产品加工. 2022(19): 10-13+17 .
7.	任秀秀，余冬丽，郭涛，郭正江，LUO Liu. 餐余酵素中益生菌的分离培养及鉴定. 贵州工程应用技术学院学报. 2021(03): 61-67 .
8.	张焱梅，甘玉芬，丁学梅，马海燕，伍凤莲，冯玉兰. 植物酵素的活性功效及其食用方面的研究进展. 甘肃科技纵横. 2021(08): 25-28 .