中国传统发酵食品研究现状及前沿应用技术展望
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(江南大学 未来食品科学中心/生物工程学院, 江苏 无锡 214122)

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Research Status and Application Prospect of Frontier Technology of Traditional Fermented Food in China
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(Science Center for Future Foods/School of Biotechnology, Jiangnan University, Wuxi 214122, China)

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    摘要:

    通过剖析中国传统发酵食品的种类和研究现状,结合中国传统发酵食品生产过程,包括发酵工艺、复杂环境、混菌体系、感官评定等技术特点,进一步挖掘中国传统发酵食品的前沿应用技术,如人工感知技术的应用、发酵食品微生物新技术的应用、发酵食品感知新技术的应用等。探讨将基因工程、合成生物学、分子生物学、神经生物学等前沿生物技术应用于中国传统发酵食品的生产中,通过对微生物的筛选与改造使发酵过程更智能、可控。并基于人体感官及大数据,建立感知新技术(如基于神经生物学的发酵调控、基于大数据的风味网络技术等),进而从风味、营养、安全、稳定性等方面促使中国传统发酵产品更美味、更健康、更安全。未来,应以改善中国传统发酵食品为抓手,进一步加速开发发酵食品的关键共性技术、现代工程技术、前沿引领技术和颠覆性技术,推动我国整体食品发酵产业的创新式发展,引领世界食品发酵产业的发展迭代。

    Abstract:

    The categories and research status of Chinese traditional fermented food were analyzed, combined with the technical characteristics of fermented food production procedure, including fermentation processes, complex environment, mixed bacteria system, sensory evaluation, etc. And the advanced technologies of Chinese traditional fermented food were further explored, such as the application of artificial sensing technology, the application of new technologies for fermented food microorganisms and fermented food perception, etc. The application of advanced biotechnologies for Chinese traditional fermented food were discussed, such as genetic engineering, synthetic biology, molecular biology and neurobiology, etc. It might be smarter and more controllable of the fermentation process through the screening and modification of microorganisms. Based on human senses and big data, new perception technologies (such as fermentation regulation based on neurobiology, flavor network technology based on big data, etc.) should be established to promote the Chinese traditional fermented food to be more delicious, healthier and safer in terms of flavor, nutrition, safety and stability. In the future, we should take improving Chinese traditional fermented food as the starting point further accelerates the development of key common technologies, modern engineering technologies, cutting-edge leading technologies, and disruptive technologies for fermented foods, to promote the innovation of our national overall food fermentation industry, and lead the world iteration of the food fermentation industry.

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引用本文

陈坚,汪超,朱琪,张娟.中国传统发酵食品研究现状及前沿应用技术展望[J].食品科学技术学报,2021,39(2):1-7.

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  • 收稿日期:2020-12-18
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  • 在线发布日期: 2021-04-01
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