好食脉孢霉与普鲁兰酶的协同发酵工艺探究  

Study on the Synergistic Fermentation Process of Neurospora sitophila and Pullulanase

作　　者：郑洛昀 迟治平 陈善明 李伟丽 ZHENG Luoyun;CHI Zhiping;CHEN Shanming;LI Weili(Nanning First Vocational and Technical School,Nanning 530000,China;COFCO Oil and Fat(Chongqing)Co.,Ltd.,Chongqing 408000,China;Guangxi Langsheng Food Technology Co.,Ltd.,Nanning 530028,China;Guangxi Aitian Food Co.,Ltd.,Nanning 530028,China)

机构地区：[1]南宁市第一职业技术学校,广西南宁530000 [2]中粮油脂(重庆)有限公司,重庆408000 [3]广西朗盛食品科技有限公司,广西南宁530028 [4]广西爱田食品有限公司,广西南宁530028

出　　处：《食品安全导刊》2024年第26期168-171,共4页China Food Safety Magazine

摘　　要：本文综述了好食脉孢霉与普鲁兰酶联合发酵工艺的研究进展。通过论述好食脉孢霉与普鲁兰酶的特性,分析联合发酵的可行性,探讨提高发酵效率、产物质量、缩短发酵周期以及降低生产成本的工艺优化策略,同时提出联合发酵产物的应用方向。以期为好食脉孢霉与普鲁兰酶联合发酵的工业化应用提供重要的理论参考。This article reviews the research progress on the combined fermentation process of Neurospora sitophila and pullulanase.By discussing the characteristics of Neurospora sitophila and pullulanase,analyzing the feasibility of combined fermentation,exploring process optimization strategies to improve fermentation efficiency,product quality,shorten fermentation cycle,and reduce production costs,and proposing the application direction of combined fermentation products.In order to provide important theoretical references for the industrial application of the combined fermentation of Neurospora sitophila and pullulanase.

关 键 词：好食脉孢霉 普鲁兰酶 发酵工艺 

分 类 号：TS205.5[轻工技术与工程—食品科学]