食品低温发酵及其应用  

Low-Temperature Fermentation of Food and Its Application

作　　者：张浩鹏 温纪平[1,2] 石松业 耿浩 黄齐林 ZHANG Haopeng;WEN Jiping;SHI Songye;GENG Hao;HUANG Qilin(College of Food Science and Engingeering,Henan University of Technology,Zhengzhou 450001,Henan,China;National Engineering Research Center of Wheat and Corn Further Processing,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]小麦和玉米深加工国家工程研究中心,河南郑州450001

出　　处：《食品研究与开发》2024年第15期218-224,共7页Food Research and Development

基　　金：国家重点研发计划项目(2021YFD2100900)。

摘　　要：发酵在我国有着悠久的历史,通过发酵不仅可以改变食品质地、增强食品营养特性,还可以改善产品风味、延长食品保质期。但普通发酵的发酵过程快速且不可控,易受杂菌污染。低温发酵能有效减少环境中的微生物污染,抑制杂菌的生长,同时减慢生物反应过程,使得细胞新陈代谢更加完全,从而增加风味物质的种类和含量。该文对低温发酵机理进行阐述,探讨低温发酵时菌种优化方法对发酵食品的影响,并列举低温发酵食品的各种优点,旨在为低温发酵食品技术的应用和研究提供理论基础和新的思路。Fermentation has a long history in China.Through fermentation,not only can the texture of food be changed and the nutritional characteristics enhanced,but also the taste of products be improved and the shelf life of food be extended.However,the conventional fermentation process is fast and uncontrollable,susceptible to microbial contamination.Low-temperature fermentation can effectively reduce microbial contamination in the environment and inhibit the growth of contaminating bacteria.Meanwhile,it can also slow down the reaction process and complete the cell metabolism,thus increasing the variety and content of flavor substances.In this study,the mechanism of low-temperature fermentation was elaborated.The effect of optimized microbial strains on fermented foods during low-temperature fermentation was discussed,with the advantages of low-temperature fermented foods listed.It was expected to provide a theoretical basis and new ideas for the application and research of low-temperature fermented food technology.

关 键 词：低温 发酵 发酵机理 菌种优化 固定化细胞 

分 类 号：TS205.5[轻工技术与工程—食品科学]