The Roles of Fermentation Technologies in Mulberry Foods Processing:Application and Outlooks

Yu-Xiao Zou; Wei-Zhi Shen; Si-Yuan Wang; Sen-Tai Liao; Fan Liu

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The Roles of Fermentation Technologies in Mulberry Foods Processing:Application and Outlooks

机译：发酵技术在桑Food食品加工中的作用：应用及展望

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The application of microbial transformation technique makes it possible to provide commercial mulberry foods with stable quality as well as keeping its original nutrition. Food-grade yeasts, lactic acidbacteria and acetic acid bacteria have been used in mulberry foods fermentation in recent years. With considerable research work on medicinal and nutritious value of mulberry around the world, mulberry has been commercially processed into red wine, yoghurt and vinegar which are welcomed by more and more consumers all over the world.

机译：微生物转化技术的应用使得可以提供质量稳定并保持其原始营养的商业桑树食品。近年来，食品级酵母，乳酸菌和乙酸细菌已用于桑树食品的发酵中。桑树在全球范围内对桑树的药用和营养价值进行了大量研究，已将桑树商业化加工为红酒，酸奶和醋，受到越来越多的消费者的欢迎。

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《Medicinal Chemistry》 |2015年第4期|共2页
作者
Yu-Xiao Zou; Wei-Zhi Shen; Si-Yuan Wang; Sen-Tai Liao; Fan Liu;
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中图分类化工过程（物理过程及物理化学过程）;
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The Roles of Fermentation Technologies in Mulberry Foods Processing:Application and Outlooks

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