The ecological fermentation technology:Principle and its applications
DU Rubing1,2, REN Cong1,2, WU Qun1,2, XU Yan1,2*
1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University,Wuxi 214122,China) 2(Center for Brewing Science and Enzyme Technology, School of Biotechnologym,Jiangnan University,Wuxi 214122, China)
Abstract: Traditional fermented food is increasingly favored by consumers because of its unique flavor and high nutrition.However, the traditional fermented food is usually produced by manual way with natural inoculation resulted in poor stability, low production efficiency and uncontrollable food safety.Therefore, we put forward a novel fermented technology -“Ecological fermentation technology”.Ecological fermentation technology is composed of three major technologies:microbiota deconstruction technology (upstream), core function microbiota recombination technology (middle) and fermentation process control technology (downstream).Ecological fermentation technology is expected to realize the high quality, high efficiency and high safety production of traditional fermented food.This review mainly expounds the necessity, content and future development of establishing ecological fermentation technology.
杜如冰,任聪,吴群,等. 生态发酵技术原理与应用[J]. 食品与发酵工业, 2021, 47(1): 266-275.
DU Rubing,REN Cong,WU Qun,et al. The ecological fermentation technology:Principle and its applications[J]. Food and Fermentation Industries, 2021, 47(1): 266-275.
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