食品生物技术在发酵食品风味改良中的应用  

Application of Food Biotechnology in the Improvement of Fermented Food Flavor

作　　者：陈凯 CHEN Kai(College of Chemistry and Bioengineering,Hunan University of Science and Engineering,Yongzhou 425100,China)

机构地区：[1]湖南科技学院化学与生物工程学院,湖南永州425100

出　　处：《现代食品》2025年第2期115-117,共3页Modern Food

摘　　要：发酵食品以其独特风味和营养价值在我国拥有悠久历史和广泛市场。基因工程育种、诱变选育等技术可获得高产风味物质的优良菌种,代谢工程改造可定向强化关键风味代谢途径。过程控制方面,在线监测和反馈控制系统实现了发酵参数的实时优化,固液态发酵工艺的优化匹配以及前体物添加和代谢流调控进一步提升风味品质。食品感官分子学研究阐明了风味感知的客观规律,电子鼻和电子舌则为风味的快速数字化分析提供了新手段。集成合成生物学、分子感官学和人工智能等前沿技术,将推动发酵食品风味形成机制的精准阐释和风味物质的创新创制,引领行业迈向高质量发展。Fermented food has a long history and wide market in China for its unique flavor and nutritional value.Genetic engineering breeding,mutagenesis and other techniques can obtain excellent strains with high yield of flavor substances,and metabolic engineering can strengthen key flavor metabolism pathways.In terms of process control,the on-line monitoring and feedback control system realizes the real-time optimization of fermentation parameters,the optimal matching of solid and liquid fermentation processes,the addition of precursors and the regulation of metabolic flow further improve the flavor quality.The molecular research of food senses has clarified the objective law of flavor perception,and the electronic nose and electronic tongue have provided a new means for the rapid digital analysis of flavor.The integration of cutting-edge technologies such as synthetic biology,molecular sensory science,and artificial intelligence will promote the accurate interpretation of the formation mechanism of fermented food flavor and the innovation and creation of flavor substances,leading the industry to high-quality development.

关 键 词：食品生物技术 发酵食品 风味改良 

分 类 号：TS201.3[轻工技术与工程—食品科学]