译 名：
Advancement of High-quality Dietary Fiber Preparation by Fermentation
作 者：
QIU Ji-ying,CHEN Lei-lei,WANG Wei-min,LIU Xiao-yong,SUN Xin,CHEN Jian-ai,DU Fang-ling (Shandong Provincial Institute of Agricultural Products Processing,Shandong Academy of Agricultural Science,Jinan 250100)
关键词：
High-Quality Dietary Fiber;Fermentation;Strains;Influence Factor
摘 要：
Improving the quality of dietary fiber and its physiological functions was the important research direction in dietary fiber research fields.Fermentation was a relatively safe,efficient and low-cost method to prepare high-quality dietary fiber.The principles of strain selection,strains being applied in current research,preparation effects and mechanisms of different strains and influence factors of dietary fiber quality etc were reviewed.Finally,some suggestions about combining with other quality improvement,extraction and purification methods were put forward.
