生态发酵技术原理与应用

传统发酵食品因其独特的风味和丰富的营养日益受到消费者的青睐。但由于传统发酵食品多通过自然接种的方式生产,导致产品存在批次稳定性差、生产效率低和食品安全不可控等问题。针对此类问题,提出生态发酵技术的概念。生态发酵技术基于微生物生态学原理、微生物学原理及微生物组学技术,由上游的发酵微生物菌群解构技术、中游的核心功能微生物菌群重组技术和下游的发酵过程控制技术三大部分组成。运用生态发酵技术有望实现传统发酵食品的稳定、效率和安全生产。文章主要阐述了建立生态发酵技术的必要性、内涵和未来发展方向。

The ecological fermentation technology: Principle and its applications

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.