摘要
食品发酵剂能够通过多种代谢途径影响发酵食品的感官特性、营养价值和益生功能,是发酵食品生产制造的核心。优良性能食品发酵剂的挖掘与制造,对发酵食品产业的高质量发展具有重要意义。本文通过综合文献调研和数据可视化分析,系统梳理当前国内外食品发酵剂研究进展及产业现状,总结食品发酵剂产业面临的挑战并展望未来发展趋势,旨在为我国优良性能食品发酵剂的研发及产业发展提供思路和借鉴。
Food starters can affect the sensory properties,nutritional value,and healthy beneficial functions of fermented foods through a variety of metabolic pathways.They are the core of fermented food production and manufacturing.The excavation and manufacturing of food starters with excellent performance are important to the high-quality development of the fermented food industry.The status of the food starter research and industry is systematically reviewed through comprehensive literature research and data visualization analysis.This study summarized and looked forward to the challenges faced by the food starter industry and future development trends,aiming to provide ideas and references for the research and development and industrial development of high-performance food starters in China.
作者
张程程
翟齐啸
孙志宏
顾青
陈卫
Zhang Chengcheng;Zhai Qixiao;Sun Zhihong;Gu Qing;Chen Wei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu;School of Food Science and Technology,Inner Mongolia Agricultural University,Hohhot 010018;College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第5期89-102,共14页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金创新研究群体项目(32021005)。
关键词
食品发酵剂
优良性能
研究现状
发展趋势
food starter cultures
excellent performance
research status
future trends
