粗糙脉孢菌在食品工业中的应用研究进展  

Research Progress on the Application of Neurospora crassa in Food Industry

作　　者：李天一 关玉婷 苗佳鑫 任远[3] 李海芹 常世敏 LI Tianyi;GUAN Yuting;MIAO Jiaxin;REN Yuan;LI Haiqin;CHANG Shimin(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;Handan Key Laboratory of Development of Natural Products and Functional Foods,Handan 056038,Hebei,China;School of Sports and Health Engineering,Hebei University of Engineering,Handan 056038,Hebei,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能食品开发重点实验室,河北邯郸056038 [3]河北工程大学体育与健康工程学院,河北邯郸056038

出　　处：《食品研究与开发》2024年第24期209-216,共8页Food Research and Development

基　　金：河北省体育科技研究项目(2024JT04);河北省高等教育教学改革研究与实践项目(2021GJJG251)。

摘　　要：粗糙脉孢菌因其安全性及易于培养,被广泛应用于食品工业。对粗糙脉孢菌发酵产物类胡萝卜素、黑色素、纤维素酶、淀粉酶和乙醇等合成途径及发酵工艺,以及粗糙脉孢菌对农产品加工副产物的发酵、对食品营养成分的改性进行综述,并对存在的问题及未来的研究方向进行了分析和展望,以期为粗糙脉孢菌在食品加工中的进一步研究和开发提供帮助。Due to its safety and ease of cultivation,Neurospora crassa is widely used in the food industry.This paper reviewed the synthesis pathways and fermentation processes of carotenoids,melanin,cellulase,amylase,and ethanol produced by N.crassa,examined the fermentation of agricultural by‐products,the modification of food nutritional components by N.crassa,and analyzed existing problems and future research directions,aim‐ing to provide assistance for further research and development of N.crassa in food processing.

关 键 词：粗糙脉孢菌 食品工业 类胡萝卜素 番茄红素 纤维素酶 

分 类 号：TS201.3[轻工技术与工程—食品科学]