传统与未来的碰撞：食品发酵工程技术与应用进展

doi:10.19586/j.2095-2341.2021.0081

生物技术进展 ›› 2021, Vol. 11 ›› Issue (4): 418-429.DOI: 10.19586/j.2095-2341.2021.0081

传统与未来的碰撞：食品发酵工程技术与应用进展

张春月(), 金佳杨, 邱勇隽, 范立强, 赵黎明()

华东理工大学生物工程学院，发酵工业分离提取技术研发中心，生物反应器工程国家重点实验室，上海 200237

收稿日期:2021-05-07 接受日期:2021-06-02 出版日期:2021-07-25 发布日期:2021-08-02
通讯作者: 赵黎明
作者简介:张春月 E-mail: chunyue.zhang@ecust.edu.cn；
基金资助:
国家重点研发计划项目(2019YFD0901805);上海市“超级博士后”计划(2020132)

Collision Between Tradition and Future: Technology and Application Progress in Food Fermentation Engineering

Chunyue ZHANG(), Jiayang JIN, Yongjun QIU, Liqiang FAN, Liming ZHAO()

State Key Laboratory of Bioreactor Engineering，R&D Center of Separation and Extraction Technology in Fermentation Industry，School of Biotechnology，East China University of Science and Technology，Shanghai 200237，China

Received:2021-05-07 Accepted:2021-06-02 Online:2021-07-25 Published:2021-08-02
Contact: Liming ZHAO

摘要/Abstract

摘要：

随着生物技术的飞速发展，作为食品生物工程的主要组成部分，食品发酵工程技术不断升级，在传统发酵食品的菌种、发酵过程、产品品质得到改善的同时，生物制造的功能食品组分、未来食品等新型产品也应运而生。首先概述了由生物技术和信息技术的进步带来的食品发酵研究手段与生产方式的多层面变革，并重点阐释了利用食品合成生物学设计构建细胞工厂的思路和方法，以及食品生物工程在微生物分析、过程工程和分离工程方面的智能化进程。其次，介绍了现代食品生物工程技术在改善传统发酵食品品质及安全性、生产功能食品组分、添加剂和酶制剂、创制未来食品和开发新型益生食品方面的应用进展。最后，对全球和我国食品发酵产业面临的挑战和未来发展趋势进行了总结和展望，以期为食品发酵的技术革新和工业化应用提供参考。

关键词: 食品发酵工程, 食品生物工程, 食品合成生物技术, 细胞工厂, 智能制造, 未来食品

Abstract:

With the rapid development of biotechnology， the technology of food fermentation engineering， which is the main component of food bioengineering， is continuously upgraded. In addition to the improvement of the strains， fermentation process and product quality of traditional fermented foods， bio?manufactured functional food ingredients and new products like future foods have also emerged with the upgraded food fermentation industry. This review first outlined the multi?level changes in the research methods and manufacturing modes of fermented food brought about by the advancement of biotechnology and information technology， then elaborated the approaches and methods of using food synthetic biology to design and build cell factories， as well as the intellectualization progress of food bioengineering， specifically in microbial analysis， process engineering and separation engineering. Furthermore， we introduced the advances of applying modern food bioengineering technology on improving the quality and safety of traditional fermented foods， producing functional food components， preparing food additives and enzymes， creating future foods， and developing new probiotic foods. Finally， the global and domestic challenges in food fermentation industry were summarized， and the future development trends were prospected， which provided references for the technological innovation and industrial application of food fermentation.

Key words: food fermentation engineering, food bioengineering, food synthetic biotechnology, cell factory, intelligent manufacturing, future foods

中图分类号:

Q815

张春月, 金佳杨, 邱勇隽, 范立强, 赵黎明. 传统与未来的碰撞：食品发酵工程技术与应用进展[J]. 生物技术进展, 2021, 11(4): 418-429.

Chunyue ZHANG, Jiayang JIN, Yongjun QIU, Liqiang FAN, Liming ZHAO. Collision Between Tradition and Future: Technology and Application Progress in Food Fermentation Engineering[J]. Current Biotechnology, 2021, 11(4): 418-429.

图/表 5

图1 食品发酵研究手段与生产方式的多层面重构

Fig.1 The multi?level changes in the research methods and manufacturing modes of fermented food

图2 食品发酵生产中常用的底盘微生物及其功能特性注：GRAS：一般认为安全；TCA：三羧酸循环。

Fig.2 The chassis microorganisms commonly used in food fermentation and their functional characteristics

图3 合成生物学中的设计-构建-测试-学习循环

Fig.3 The design?build?test?learn (DBTL) cycle in synthetic biology

图4 食品发酵多环节的智能化进程

Fig.4 The intellectualization progress of food fermentation in multiple sectors

图5 现代食品发酵技术的应用及优点

Fig.5 The applications and advantages of modern food fermentation technology

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传统与未来的碰撞：食品发酵工程技术与应用进展

Collision Between Tradition and Future: Technology and Application Progress in Food Fermentation Engineering

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