竹筍生物發(fā)酵的研究進(jìn)展

摘 要：生物發(fā)酵不僅可以調(diào)控竹筍的風(fēng)味品質(zhì)，還可以處理竹筍加工廢棄物，促進(jìn)資源的有效利用。本文綜述竹筍及其加工廢棄物的發(fā)酵方法、竹筍發(fā)酵過程中的微生物多樣性、竹筍發(fā)酵工藝優(yōu)化、竹筍發(fā)酵后的風(fēng)味物質(zhì)變化與品質(zhì)以及竹筍及其加工廢棄物的資源化利用。

關(guān)鍵詞：竹筍；廢棄物；生物發(fā)酵

Abstract： Biological fermentation can not only control the flavor quality of bamboo shoots， but also treat the processing waste of bamboo shoots and promote the effective utilization of resources. In this paper， the fermentation methods of bamboo shoots and their processing waste， the microbial diversity in the fermentation process， the optimization of bamboo shoots fermentation process， the change and quality of flavor substances after fermentation， and the utilization of bamboo shoots and their processing waste are reviewed.

Keywords： bamboo shoots; processing residues; biological fermentation

我國的竹類資源豐富，竹林面積廣闊，竹筍年產(chǎn)量超過500萬t，是竹類植物生產(chǎn)加工、消費(fèi)大國，素有“竹子王國”之美譽(yù)[1]。（剩余6963字）