复合菌制剂设计及其在食品发酵中应用的研究进展  

Design and Application of Compound Microbial Inoculums in Food Fermentation

作　　者：王艺欣 张健 井月欣 王共明 刘芳 田秀慧 刘奎 刘海超 韩爽 钟静诗 WANG Yixin;ZHANG Jian;JING Yuexin;WANG Gongming;LIU Fang;TIAN Xiuhui;LIU Kui;LIU Haichao;HAN Shuang;ZHONG Jingshi(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shandong Marine Resource and Environment Research Institute,Yantai 264006,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]山东省海洋资源与环境研究院,山东烟台264006

出　　处：《食品工业科技》2021年第20期431-439,共9页Science and Technology of Food Industry

基　　金：山东省现代农业产业技术体系藻类产业创新团队建设项目(SDAIT-26-05);山东省现代农业产业技术体系鱼类产业创新团队(SDAIT-12-09);山东省现代农业产业技术体系刺参产业创新团(SDAIT-22-07)。

摘　　要：在食品发酵的过程中,微生物群落的变化对发酵食品的品质和安全性有着重要的影响。利用现代生物技术分析发酵食品中微生物的种类和特点,根据微生物之间的相互作用关系,开发复合菌制剂应用于食品发酵中,能够赋予食品多样化的风味,提高工业化生产的稳定性。本文对近期国内外关于复合菌制剂设计、工艺优化方法及其在传统发酵食品中的应用等方面的研究进行归纳总结,并对其在食品发酵中的发展前景进行了展望。In the process of food fermentation,the change of microbial community has an important influence on the quality and safety of fermented food.In food fermentation,using modern biotechnology to analyze the types and characteristics of microorganisms,as well as studying the interaction between microorganisms to develop the application of compound microbial inoculums,can give food diversified flavor and improve the stability of industrial production.In this paper,recent domestic and foreign research relating to the design and process optimization of compound microbial inoculums,and application in the fermentation of traditional foods and aquatic products are summarized.The development prospect of food fermentation in fermentation foods are forecasted.

关 键 词：复合菌制剂 发酵 食品 设计 优化 

分 类 号：TS205.5[轻工技术与工程—食品科学]