| 论植物发酵和酵素 |
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| 引用本文： | 胡学智.论植物发酵和酵素[J].中国微生态学杂志,2019,31(11). |
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| 作者姓名： | 胡学智 |
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| 作者单位： | 上海市工业微生物研究所 |
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| 摘 要： | 本文根据作者多年从事发酵工业科研与生产实践的经验，结合自身对酵素的认识和理解，就酵素的起源、机体抗衰老学说、植物原料的微生物发酵与几种药食两用植物和水果经微生物发酵而提高其生物活性的研究作了介绍，最后就酵素的发展提出了建议。
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| 关 键 词： | 酵素 植物化学成分 抗氧化 |
Plant fermentation and Jiaosu |
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| Abstract: | Abstract: Based on many years of research and experience in industrial fermentation as well as his knowledge and understanding on Jiaosu, the author reviewed the origin of Jiaosu, antiaging theory and microbial fermentation of plants, discussed the studies on improvement of bioactivity of edible fruits, vegetables and herbs through microbial fermentation, and provided suggestions on how to develop industrial production of Jiaosu. |
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| Keywords: | Jiaosu Phytochemicals Antioxidant |
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