薏米发酵及其产物功能活性研究进展

薏苡（Coix lachrymajobi）为禾本科薏苡属的一年或多年生草本植物，其成熟种仁称为“薏米”，作为集营养、保健及医疗于一体的杂粮珍品，被誉为“世界禾本科植物之王”。由于薏米质地坚硬和淀粉难糊化等特性，目前多以原粮及粗加工产品销售，高值化精深加工产品尚待开发。近年来应用微生物对薏米进行发酵的研究表明，薏米发酵产品具有重要的应用价值和科学意义。因此，该文阐述了国内外关于微生物（如红曲、酵母菌、裂蹄木层孔菌、乳酸菌、芽孢杆菌和醋酸菌等）发酵薏米的品质及功能特性的研究现状，旨在为延长薏米加工产业链和开发高值化新产品提供参考。

Research progress on Coix lachrymajobi fermentation and its functional activity

Coix lachrymajobi L. is an annual or perennial herb of gramineae, and the ripe seed is coix seed. As a collection of nutrition, health care and medical treatment in one of the grain treasures, it is praised as "the king of Gramineae plant in world". Due to the tight structure and hard-gelatinized starch, the unprocessed and rough-wrought coix seed products are mainly sold in market, and the value-added coix seed products remains to be developed. In recent years, the researches on coix seed fermentation by microorganism showed that the fermented coix seed products had important application value and scientific significance. The research on the quality and functional characteristics of coix seed fermented by microorganism (including Monascus, Saccharomyces, Phellinus linteus, Lactobacillus, Bacillus and Acetobacter) at home and abroad was reviewed, aiming to provide references for extending processing industry chain and developing high-value new products of coix seed.