现代食品加工中微生物发酵技术的创新与应用  

Innovations and Applications of Microbial Fermentation Technology in Modern Food Processing

作　　者：李海波 LI Haibo(Zhejiang Agricultural Business College,Shaoxing 312088,China)

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312088

出　　处：《现代食品》2024年第16期129-131,共3页Modern Food

摘　　要：本文探讨了现代食品加工中微生物发酵技术的创新与应用,重点研究了其在新型功能性食品、添加剂和生物基材料领域的发展潜力。概述了多菌种协同发酵、智能控制、新设备和生物信息学以及合成生物学等关键创新技术,分析了它们对于提升食品加工效率、质量和可持续性的作用。This paper discusses the innovation and application of microbial fermentation technology in modern food processing,focusing on its development potential in new functional foods,additives and bio-based materials.Key innovations such as multi-strain cooperative fermentation,intelligent control,new equipment and bioinformatics,and synthetic biology are outlined,and their role in improving the efficiency,quality,and sustainability of food processing is analyzed.

关 键 词：微生物发酵技术 多菌种协同 智能化控制 

分 类 号：TS201.3[轻工技术与工程—食品科学]