Review of Functional Foods from Microorganisms

Abstract

Abstract: The origin of functional foods was extensive including plants, animals and microorganisms. Functional foods gained from microorganism by means of fermentation were mainly functional factors and foods made by biotechnology. Some func- tional factors, existed in natural but their concentration are very low, could be enriched by microorganisms. Presently, gaining functional foods by microorganisms is a hot research point in functional foods study. These functional foods mainly include fungous polysaccharides, functional oil, microecologics, functional oligosaccharides, L-carnitine, bioactive peptides and monascus.

Key words: microbiology, functional food, fermentation

WU Qing-Ping, WU Jun-Lin, ZHANG Ju-Mei, WU Hui-Qing. Review of Functional Foods from Microorganisms[J]. FOOD SCIENCE, 2005, 26(9): 609-612.

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[2]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
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Review of Functional Foods from Microorganisms

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