随着老龄化人口加剧、亚健康人群增多和慢性疾病发病率的持续攀升，人们的健康意识不断增强，消费者对天然、营养、功能性食品的诉求日益凸显，呈现多元化和个性化发展趋势。活性肽是由氨基酸组成的小分子多功能化合物，具有显著的呈味、抑菌、抗氧化、降血压、调节免疫等功能，是功能食品、调味料、药品中的重要活性成分，是当前国际食品领域最热门的研究课题和极具发展前景的功能因子。发酵食品具有独特的风味品质和显著的益生功能，是活性肽的天然宝库，已从中挖掘出各种具有良好营养功能、呈味特性和生理活性的功能肽。本文综述了发酵食品源活性肽的分类、产生机制、呈味功能肽和生理活性肽的研究进展，展望了其在食品工业中的应用前景，以期为发酵食品源活性肽的进一步研究与开发利用提供参考。

The prevalence of individuals with suboptimal health and chronic diseases has increased steadily with the increase in aging populations worldwide. Owing to increasing health awareness, the consumer demand for natural, nutritious, and functional foods has grown substantially and become more diversified and personalized. Active peptides, which are a class of multifunctional small molecular compounds composed of amino acids, have demonstrated excellent taste-enhancing, antibacterial, antioxidative, blood pressure-lowering, and immune-regulating properties. Because they are important active components in functional foods, condiments, and medicines, active peptides have become the most popular research topic in recent years and are considered as functional factors with great prospects in the international field of food science. Aside from having unique flavor qualities and significant probiotic effects, fermented foods are in fact natural sources of active peptides. A variety of functional peptides with good nutritional functions, excellent taste-enhancing properties, and high physiological activities have been identified from various fermented foods. Herein, the current research progress on the classification, production mechanism, taste enhancement properties, and physiological activities of active peptides in fermented foods are reviewed. Additionally, the potential applications of these active peptides in the food industry are discussed. This review is expected to serve as a reference guide for the further research, development, and utilization of active peptides from fermented foods.

肇庆市科技计划项目（2018K003）；广东肇庆星湖生物科技股份有限公司企业博士后项目基金（252221）