Research on functional activities of organic acids in edible plant ferment

Authors

HUANG Ying, School of Public Health and the key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025, China
REN Ting-yuan, School of Brewing and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
WAN Hong-qiong, Science and Technology Bureau of Jingyuan County in Baiyin City, Baiyin, Gansu 730600, China
XIE Jiao, School of Public Health and the key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou 550025, China

Abstract

The composition of organic acids in enzyme products and their dynamic changes during fermentation process were reviewed, and the function activities of organic acids in enzyme products beneficial to human health, such as antioxidant, adjustment of intestinal flora, enhancement of satiety, anti-tumor, etc were summarized. Moreover, the evaluation system and mechanism of organic acids in edible enzymes were proposed to be further studied.

Publication Date

12-28-2021

First Page

209

Last Page

214

DOI

10.13652/j.issn.1003-5788.2021.12.034

Recommended Citation

Ying, HUANG; Ting-yuan, REN; Hong-qiong, WAN; and Jiao, XIE (2021) "Research on functional activities of organic acids in edible plant ferment," Food and Machinery: Vol. 37: Iss. 12, Article 33.
DOI: 10.13652/j.issn.1003-5788.2021.12.034
Available at: https://www.ifoodmm.cn/journal/vol37/iss12/33

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