竹笋生物发酵的研究进展

摘 要：生物发酵不仅可以调控竹笋的风味品质，还可以处理竹笋加工废弃物，促进资源的有效利用。本文综述竹笋及其加工废弃物的发酵方法、竹笋发酵过程中的微生物多样性、竹笋发酵工艺优化、竹笋发酵后的风味物质变化与品质以及竹笋及其加工废弃物的资源化利用。

关键词：竹笋；废弃物；生物发酵

Abstract： Biological fermentation can not only control the flavor quality of bamboo shoots， but also treat the processing waste of bamboo shoots and promote the effective utilization of resources. In this paper， the fermentation methods of bamboo shoots and their processing waste， the microbial diversity in the fermentation process， the optimization of bamboo shoots fermentation process， the change and quality of flavor substances after fermentation， and the utilization of bamboo shoots and their processing waste are reviewed.

Keywords： bamboo shoots; processing residues; biological fermentation

我国的竹类资源丰富，竹林面积广阔，竹笋年产量超过500万t，是竹类植物生产加工、消费大国，素有“竹子王国”之美誉[1]。（剩余6963字）