微生物在食品发酵中的应用研究  

Research on the Application of Microorganisms in Food Fermentation

作　　者：吴琦 WU Qi(School of Biological Science and Agriculture,Qiannan Normal University for Nationalities,Duyun 558000,China)

机构地区：[1]黔南民族师范学院生物科学与农学院,贵州都匀558000

出　　处：《现代食品》2023年第22期111-113,共3页Modern Food

摘　　要：微生物在食品发酵中的应用,为食品提供了独特的风味、营养价值及保藏性能,对食品工业产生了深远影响。然而,食品发酵技术涉及的微生物种类多样,其在食品发酵过程中的应用,与食品安全、营养健康等多个方面有着紧密的联系。因此,本文对微生物在食品发酵中的应用进行了深入研究,旨在为食品工业的进一步发展提供理论支持。The application of microorganisms in food fermentation provides unique flavor,nutritional value,and preservation performance for food,which has had a profound impact on the food industry.However,food fermentation technology involves a variety of microbial species,and its application in the food fermentation process is closely related to multiple aspects such as food safety,nutrition,and health.Therefore,this article conducts in-depth research on the application of microorganisms in food fermentation,aiming to provide theoretical support for the further development of the food industry.

关 键 词：微生物工程 基因编辑 食品发酵 

分 类 号：Q815[生物学—生物工程]