海藻乳酸菌发酵的研究进展

海藻是一类重要的海洋资源，富含大量营养元素如蛋白质、碳水化合物、维生素和矿物质，以及多糖、酚类等生物活性物质。由于海藻营养价值极高，利用乳酸菌发酵海藻促进生物活性化合物的产生和释放，具有良好的健康效益。因此，本文根据国内外近年来利用乳酸菌发酵海藻的相关研究报道，对乳酸菌发酵类型、乳酸菌发酵海藻的可行性和乳酸菌主要种类、以及乳酸菌在海藻发酵中的效果和作用进行阐述，同时综述了乳酸菌发酵海藻在食品行业中的开发应用现状，并对今后发展趋势和前景进行展望，为藻类乳酸菌发酵制品的开发提供一定参考。

Research Progress of Seaweed Fermentation with Lactic Acid Bacteria

Edible seaweed is one of the most important marine food stuffs. Many nutrient elements such as proteins, carbohydrates, vitamins, minerals, and bioactive substances such as polysaccharides, phenols, etc. have been found in the tissue of seaweed. More and more researchers have revealed that seaweed is fermentable to lactic acid bacteria (LAB) due to its nutritional facts. It has been shown that LAB fermentation can improve the quality or safety of seaweed products, and promote the release or production of some bioactive compounds. Thus, seaweed fermentation by using LAB can provide a wide array of fermented seaweed-based foods with excellent health benefits. In this paper, according to the relevant research reports of seaweed fermentation by lactic acid bacteria at home and abroad in recent years, the types of fermentation by lactic acid bacteria, the feasibility of seaweed fermentation by lactic acid bacteria and the main types of lactic acid bacteria, as well as the effect and role of lactic acid bacteria in seaweed fermentation are described, and the development and application status of seaweed fermentation by lactic acid bacteria in food industry is summarized. Finally, the future trends and prospects in this research field are analyzed to provide a certain reference for the further development of more healthy LAB fermented seaweed foods.