乳酸菌的抗氧化活性及其在水产品加工中的应用

基金项目:

国家自然科学基金项目(31371800)；广东省海洋渔业科技推广专项(A201301C01,A201201I04)；中国水产科学研究院基本科研业务费资助(2014C05XK01)；

详细信息

Antioxidant activity of lactic acid bacteria and its application in aquatic products processing

South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Lab of Aquatic Product Processing,Ministry of Agriculture
Shanghai Ocean University

摘要: 近年来,抗氧化活性研究已成为食品科学领域的研究热点。本文根据国内外乳酸菌抗氧化能力研究的现状,从乳酸菌抗氧化评价体系、作用机制及其在水产品加工的应用现状进行论述,旨在为水产加工行业更好地利用乳酸菌的抗氧化活性提供参考依据。
- 乳酸菌 /
- 抗氧化 /
- 评价体系 /
- 机制 /
- 应用
Abstract: The antioxidative activity had been become a hot topic in the field of food science in recent years.Research status on lactic acid bacteria in the world were introduced in this article. Then the evaluation system of antioxidative activity by lactic acid bacteria,their mechanism and applications in aquatic product were discussed. The main purpose of this study was to provide reference for utilizing antioxidative activity of lactic acid bacteria all the better in aquatic products processing industry.
- lactic acid bacteria /
- antioxidation /
- evaluation system /
- mechanism /
- application