文献类型：期刊文献

中文题名：传统与未来的碰撞:食品发酵工程技术与应用进展

英文题名：Collision Between Tradition and Future:Technology and Application Progress in Food Fermentation Engineering

作者：张春月[1];金佳杨[1];邱勇隽[1];范立强[1];赵黎明[1]

机构：[1]华东理工大学生物工程学院,发酵工业分离提取技术研发中心,生物反应器工程国家重点实验室,上海200237

年份：2021

卷号：11

期号：4

起止页码：418

中文期刊名：生物技术进展

外文期刊名：Current Biotechnology

收录：CSTPCD

基金：国家重点研发计划项目(2019YFD0901805,2017YFB0309302);上海市“超级博士后”计划(2020132)。

语种：中文

中文关键词：食品发酵工程;食品生物工程;食品合成生物技术;细胞工厂;智能制造;未来食品

外文关键词：food fermentation engineering;food bioengineering;food synthetic biotechnology;cell factory;intelligentmanufacturing;future foods

摘要：随着生物技术的飞速发展,作为食品生物工程的主要组成部分,食品发酵工程技术不断升级,在传统发酵食品的菌种、发酵过程、产品品质得到改善的同时,生物制造的功能食品组分、未来食品等新型产品也应运而生。首先概述了由生物技术和信息技术的进步带来的食品发酵研究手段与生产方式的多层面变革,并重点阐释了利用食品合成生物学设计构建细胞工厂的思路和方法,以及食品生物工程在微生物分析、过程工程和分离工程方面的智能化进程。其次,介绍了现代食品生物工程技术在改善传统发酵食品品质及安全性、生产功能食品组分、添加剂和酶制剂、创制未来食品和开发新型益生食品方面的应用进展。最后,对全球和我国食品发酵产业面临的挑战和未来发展趋势进行了总结和展望,以期为食品发酵的技术革新和工业化应用提供参考。
With the rapid development of biotechnology,the technology of food fermentation engineering,which is the main component of food bioengineering,is continuously upgraded.In addition to the improvement of the strains,fermentation process and product quality of traditional fermented foods,bio-manufactured functional food ingredients and new products like future foods have also emerged with the upgraded food fermentation industry.This review first outlined the multi-level changes in the research methods and manufacturing modes of fermented food brought about by the advancement of biotechnology and information technology,then elaborated the approaches and methods of using food synthetic biology to design and build cell factories,as well as the intellectualization progress of food bioengineering,specifically in microbial analysis,process engineering and separation engineering.Furthermore,we introduced the advances of applying modern food bioengineering technology on improving the quality and safety of traditional fermented foods,producing functional food components,preparing food additives and enzymes,creating future foods,and developing new probiotic foods.Finally,the global and domestic challenges in food fermentation industry were summarized,and the future development trends were prospected,which provided references for the technological innovation and industrial application of food fermentation.