微生物发酵食品新进展  

New Progress of Microbial Fermented Food

作　　者：乌日娜[1] 赵玉莲 郭佳 史海粟 安飞宇 WU Ri-na;ZHAO Yu-lian;GUO Jia;SHI Hai-su;AN Fei-yu(Food College of Shenyang Agricultural University,Liaoning Food Fermentation Technology Engineering Research Center,Shenyang Key Laboratory of Microbial Fermentation Technology Innovation,shengyang 110866)

机构地区：[1]沈阳农业大学食品学院、辽宁省食品发酵技术工程研究中心、沈阳市微生物发酵技术创新重点实验室,辽宁沈阳110866

出　　处：《微生物学杂志》2025年第1期1-13,共13页Journal of Microbiology

基　　金：国家自然科学基金项目(U20A20400);国家自然科学基金面上项目(31972047);广东省调味食品生物发酵先进技术企业重点实验室开放基金项目(2017B030302002);沈阳农业大学引进人才(高层次)科研启动费项目(2023YJRC002);沈阳市科技创新平台项目(21-103-0-14,21-04-0-28)。

摘　　要：本综述总结了微生物发酵食品领域的最新研究动态,重点探讨了合成生物学在微生物发酵中的应用,例如二氧化碳转化为淀粉和母乳寡糖生物合成技术的突破。同时,探讨了人工智能在发酵食品生产中的作用,特别是在微生物源鲜味肽开发中的应用,为食品工业提供了创新的风味解决方案。而食药同源物质则通过微生物转化显著增强了其生物活性,为功能性食品的研发开辟了新方向。此外,还对微生物发酵功能食品的潜在风险进行了评估,并强调了风险防控的重要性。展望未来,微生物发酵食品的发展将更加注重技术创新、消费者健康需求的满足以及行业的可持续发展。This review summarizes the latest research developments in the field of microbial fermented foods,focusing on the application of synthetic biology in microbial fermentation,such as breakthroughs in carbon dioxide conversion to starch and human milk oligosaccharides(HMOs)biosynthesis technologies.Meanwhile,the role of artificial intelligence(AI)in fermented food production is explored,especially in the development of microbial-derived fresh flavor peptides,which provide innovative flavor solutions for the food industry.In contrast,food and drug homologs have significantly enhanced their bioactivity through microbial transformation,opening up a new direction for the development of functional foods.In addition,the review assesses the potential risks of microbial fermented functional foods and emphasizes the importance of risk prevention and control.Looking forward,the development of microbial fermented foods will be more focused on technological innovation,the fulfillment of consumers′health needs,and the sustainable development of the industry.

关 键 词：发酵食品 合成生物学 人工智能 风味 食药同源 风险防控 

分 类 号：Q936[生物学—微生物学]