乳酸
发酵
细菌
代谢组学
食品科学
韦斯拉
食品加工中的发酵
植物乳杆菌
生物技术
短乳杆菌
片球菌
乳酸发酵
乳酸菌
化学
益生菌
生物
肠道菌群
计算生物学
生物化学
发酵乳杆菌
色谱法
遗传学
作者
Fernanda Mozzi,Maria Eugenia Ortiz,Juliana Bleckwedel,Luc De Vuyst,Micaela Pescuma
标识
DOI:10.1016/j.foodres.2012.11.010
摘要
Abstract Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, which has begun a little more than ten years ago thanks to the development of technologies such as nuclear magnetic resonance (NMR) and mass spectrometry (MS), has been successfully applied in different areas of food science. This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics.
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