微生物發(fā)酵技術(shù)對食品營養(yǎng)及保健功能的影響

Effects of Microbial Fermentation Technology on Food Nutrition and Health Function

LIKe

（Shaanxi A&F Vocational and Technology University， Xianyang 7121oo， China）

Abstract： Microbial fermentation engineering is based on the metabolic characteristics of microorganisms and converts raw materials into functional foods and their components by regulating culture environment parameters. This technology can increase the protein and amino acid content in food，enhance the absorption of vitamins and minerals，and produce functional oligosaccharides and polysaccharides.At the same time， microbial fermentation has an important role inpromoting the health functionsoffood，which ismanifested inmultiple health effects such as enhancing immune regulation，improving intestinal microecology，and preventing chronic diseases.With the advancement of molecular biology technology， microbial fermentation enginering willprovide theoretical support for the innovation offunctional foods，promote the development of the food industry towards nutrition and functionality，and meetconsumers'demand forhealthy foods.

Keywords： microbial fermentation enginering; food nutrition; health function; functional food; chronic disease prevention

在全球人口持續(xù)增長及健康理念普及的背景下，食品的營養(yǎng)特性與保健功效逐漸成為研究熱點。（剩余4188字）