Food Science and Engineering

乳酸菌发酵

Lactic Acid Bacteria Fermentation

A metabolic process where lactic acid bacteria (LAB) convert carbohydrates into lactic acid. In the context of the paper, this process is applied to cereals to produce bioactive macromolecules, altering the functional properties and health benefits of the food product. / 一种代谢过程，乳酸菌将碳水化合物转化为乳酸。在本文中，该过程应用于谷物以产生生物活性大分子，改变食品的功能特性和健康益处。

Knowledge type: 工艺技术
First proposed or discovered
Proposer: Turkey Farm member
Creator: 农场主
Last updated: 2026-11-15 17:06:32

Sub-knowledge points

Mechanisms of formation of bioactive macromoleculesFunctional properties of fermented cerealsHealth benefits of LAB-fermented cereals

Higher-order knowledge points

No connected node yet

Main parameters and performance indicators

LAB: Lactic Acid BacteriaSubstrate: Fermented CerealsProduct: Bioactive Macromolecules

Open problems

No unresolved problem recorded yet

Related literature

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Bioactive macromolecules in LAB-fermented cereals: Mechanisms of formation, functional properties, and health benefitsOpen source

乳酸菌发酵

Sub-knowledge points

Higher-order knowledge points

Main parameters and performance indicators

Open problems

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