单细胞蛋白及其在食品加工中应用

该文综述单细胞蛋白生产原理及生产单细胞蛋白资源与微生物种类,并探讨单细胞蛋白生产一般工艺及其作为食品所应具备安全性与营养性标准,最后展望单细胞蛋白在食品加工中应用与前景。     

单细胞蛋白的应用及其开发前景

本文概括了单细胞生物特性及其在饲料和食品工业中的应用；阐明了单细胞蛋白开发和生产的前景。     

单细胞蛋白的利用

概括了单细胞的定义、种类、来源、生产工艺及其在饲料和食品工业中的应用；阐明了单细胞蛋白开发和生产的前景。     

可食性单细胞蛋白的研究进展

对单细胞蛋白的生产菌株种类、工艺要点、发酵动力学及其安全性与营养性的研究进展进行了概述,阐述了可食性单细胞蛋白的应用情况,展望了单细胞蛋白的开发前景,以期为工业化生产单细胞蛋白、开发微生物蛋白食品提供理论依据和工艺参数。     

解脂耶氏酵母在食品工业中的应用

解脂耶氏酵母是一类非常规酵母,由于该酵母独特的理化性质、代谢特点被广泛应用于各个行业。因其属于广泛认为是安全的(generally regarded as safe,GRAS)微生物而被广泛应用于食品工业。文中主要对该酵母在食品工业中的应用进行总结,介绍其在生产奶类和肉制品中的应用,参与芳香族化合物生产,引起食品腐败,生产多元醇以及有机酸,生产表面活性剂和乳化剂,作为单细胞脂类及单细胞蛋白,食品垃圾的降解及转化。旨在阐明解脂耶氏酵母在食品工业中的重要性及广阔的应用前景。     

开发微生物资源创造新型保健食品

本文介绍微生物保健食品的前景,一是利用微生物菌体,开发微生物菌体蛋白食品,如开发单细胞蛋白（SCP）作为动物饲料,并在今后用来制造人类的健康食品;二是用微生物菌体制作保健饮料;三是利用微生物代谢产物制造食品,现以价格低廉的农副产品和野生植物资源用于微生物发酵,开发保健食品更是取得很大的进展。     

中国酒曲微生物研究进展

综述了中国酒曲微生物在分离与鉴定、组成、性能和育种方面的研究进展,并简单介绍了中国酒曲微生物在酿酒工业、乳酸和单细胞蛋白生产、功能保健食品与食品添加剂、酶制剂等领域的应用,最后展望了中国酒曲微生物研究的广阔前景。     

单细胞蛋白的利用

概括了单细胞的定义、种类、来源、生产工艺及其在饲料和食品工业中的应用;阐明了单细胞蛋白开发和生产的前景。     

单细胞蛋白

介绍了生产单细胞蛋白的微生物，生产原料和条件，评价单细胞蛋白质的营养价值和安全性，列举生产实例和食品中的用途。     

生物法处理食品工业废水生产SCP的研究

阐述了现代食品工业所产生的高浓度有机废水的污染性及其处理方法，提出了以生物法处理食品工业废水并利用其生产SCP（单细胞蛋白）从而变废为宝的这一具体的解决途径；以味精废液为例简要说明了工业化生产SCP的步骤，并对未来用酵母菌处理食品工业废水进行展望。     

Single‐cell protein: Current status and future prospects

The consumption of microorganisms by man and animals is not a revolutionary new idea. For thousands of years man has consumed, either intentionally or unintentionally, such products as alcoholic beverages, cheeses, yogurt, and soya sauce and, along with these products, the microbial biomass responsible for their production. The rapid growth rate and high protein content of microbes and their ability to utilize inexpensive feedstocks as sources of carbon and energy for growth have made microorganisms prime candidates for use as human food and animal feed protein supplements. Yet, in spite of their promise, only a limited number of commercial‐scale, single‐cell protein (SCP) processes have been seen. Recently, with the advent of recombinant DNA technology a rebirth of interest in SCP has resulted. This review analyzes the answers to two questions: (1) how far have we come?; and (2) what impact, if any, will the new biotechnologies have in this field?     

固态白酒丢糟生产单细胞蛋白（SCP）的研究

我国养殖业的蓬勃发展使饲料用粮的需求量越来越大,造成了饲料用粮与人口食粮及轻工用粮之间十分突出的矛盾。丢糟加工饲料对于缓解粮食的短缺,节约畜禽饲料耗粮具有重要意义。另一方面,由于蛋白质的含量跟食物（饲料）的营养价值呈强烈的正相关,单细胞蛋白便成为微生物领域的研究热门。本试验通过自己筛选、分离得到产朊假丝酵母（Candida Utilis）的优良菌株,经过多次试验摸索出培菌以及丢糟生物调制的最适工艺。利用丢糟生产SCP,极大地提高丢糟的营养水平,以图更好地将丢糟运用于饲料的生产加工。     

Single cell protein as food and feed

This review pertains the current knowledge concerned with the application of SCP in human and animal nutrition. General factors limiting the utilization of microbial proteins in human nutrition, such as toxicological barriers, nutritive value and functional properties, are discussed. Special attention is paid to several modern procedures of protein extraction from microbial cells, reduction of nucleic acids level as well as preparation of protein isolates. According to the data presented the latter can be considered as valuable protein substitutes. Significantly less nutritive problems are being concerned with the application of SCP in animal nutrition. Successful feeding experiments with chicken and pigs are discussed. Under these experimental conditions 10-20% of the protein in the feedstuff can be replaced by SCP. Moreover, several in Poland obtained protein-vitamin preparations are described. These originated from selected yeast and propionic acid bacteria grown in whey and its ultrafiltrates and can be considered as valuable food and feed supplements.     

非热加工技术诱导微生物亚致死损伤及控制方法研究进展

近年来,非热加工技术在食品杀菌保鲜领域的应用受到广泛关注。然而,大量研究表明,非热加工技术能够诱导微生物发生亚致死损伤。亚致死损伤是指微生物介于存活和死亡之间的一种损伤状态,可造成潜在的食品安全风险。本文综述了脉冲电场、高压二氧化碳、冷等离子体、高静水压等非热加工技术诱导微生物亚致死损伤的最新研究进展,探讨了亚致死损伤微生物的检测和控制方法,并展望了今后的研究方向,以期为研究亚致死损伤微生物及其控制技术提供理论参考。     

Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

Flavors and fragrances are the result of the presence of volatile and non-volatile compounds, appreciated mostly by the sense of smell once they usually have pleasant odors. They are used in perfumes and perfumed products, as well as for the flavoring of foods and beverages. In fact the ability of the microorganisms to produce flavors and fragrances has been described for a long time, but the relationship between the flavor formation and the microbial growth was only recently established. After that, efforts have been put in the analysis and optimization of food fermentations that led to the investigation of microorganisms and their capacity to produce flavors and fragrances, either by de novo synthesis or biotransformation. In this review, we aim to resume the recent achievements in the production of the most relevant flavors by bioconversion/biotransformation or de novo synthesis, its market value, prominent strains used, and their production rates/maximum concentrations.     

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.     

发酵类食品中微生物鉴定方法及功能研究进展

发酵类食品是主要通过直接接种微生物而产生特殊风味或者将食物浸入含有微生物的臭卤水中,从而获得特殊食品风味的中国传统食品。其中,采用含有微生物的卤水进行发酵是常见的发酵方式。因此,微生物在该类食品中一直扮演着一种非常重要的角色,具有较高的研究价值。本文阐述了发酵类型的食品所需要的卤水中微生物的鉴定常用方法,以及卤水微生物与风味成分的产生之间的关系,同时论述了卤水中微生物在各种发酵食品制作过程中所起到的功能特性,包括提高豆制品的营养价值、延长保质期、去除有害成分等问题,并提出了较为可行的新型发酵类食品卤水改进方向,为进一步开发理想的食品微生物发酵剂,控制有害物质的残留、拓展相关有益微生物资源的研究提供较为明确的指导方向。     

Titanium dioxide (TiO2) photocatalysis technology for nonthermal inactivation of microorganisms in foods

BackgroundMicrobial contamination is a serious challenge in the food industry. With the increasing demand for fresh, nutritious and healthy food, novel techniques for microbial inactivation are highly needed. By absorbing photoenergy, titanium dioxide (TiO₂) based photocatalyst can produce reactive oxygen species (ROS) that are capable of inactivating microorganisms.Scope and approachThis review summarizes recent research developments of TiO₂ photocatalysis (TPC) for antibacterial applications in liquid, gas and solid systems in the food industry. Basic principles of TPC, the mechanism of photocatalytic inactivation, and strategies for improving photoactivity are described, and applications of TPC for decomposing organic substances are presented. Furthermore, applications of combining TPC with other technologies are also discussed.Conclusionsand key findings: The review shows that TPC technology has the ability to inactivate foodborne microorganisms, but with some drawbacks such as catalyst deactivation and low utilization of visible light. Modification can widen the light response into visible range and improve the photoactivity. The combined technologies can enhance the effectiveness of microbial inactivation. However, further study is still needed to improve both photocatalytic disinfection efficiency and food quality maintenance.     

现代发酵工程技术在食品领域的应用研究进展

提出了发酵工程在生物工程中占有重要地位，只有通过发酵工程，才能使由基因工程或细胞工程获得的具有某种所需性状的目的菌株实现工业化生产，最终达到基因克隆或细胞融合，获得生产效益和经济效益，发酵工程是生物技术产业化的基础。简要综述了现代发酵工程技术在食品领域的应用及其进展，包括改造传统的食品加工工艺、单细胞蛋白（SCP）的生产、开发功能性食品和微生物油脂的生产。     

夏橙皮渣产单细胞蛋白菌种筛选和发酵条件的优化

以夏橙加工果汁的下脚料皮渣为原料,筛选生产SCP(单细胞蛋白)的适宜菌种和发酵条件。试验中共选用了10种酵母和霉菌,以发酵产物蛋白质含量为指标,首先进行单菌和混合菌筛选,然后采用4因素3水平正交试验研究适宜的发酵条件。适宜的菌株配伍为:产朊假丝酵母1807-黑曲霉2281-里氏木霉56765。正交试验结果表明:含水量、发酵时间对发酵后粗或真蛋白质含量均有极显著(P<0.01)影响,适宜发酵条件为:时间3～4d,接种比例2:1:1或3:2:1,接种量10%左右,含水量65%;经过发酵,夏橙皮渣粗蛋白质含量为发酵前的3倍,由10%左右增加到30%以上,真蛋白含量增加45%左右。