浅谈发酵工程在食品工业中的应用

发酵工程是采用工程技术手段,利用生物和有活性的离体酶的某些功能,为人类生产有用的生物产品的一种技术。随着科学技术的进步,发酵技术也有了很大的发展,并且已经进入能够人为控制和改造微生物,使这些微生物为人类生产产品的现代发酵工程服务。现代发酵工程作为现代生物技术的一个重要组成部分,具有广阔的应用前景。本文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等,这些都为新型食品的开发和推广提供了理论依据。

The fermentation engineering is the engineering technology means, the use of biological and enzyme activity in vitro of certain features, production of useful biological products for human beings, a kind of technology. With the progress of science and technology, fermentation technology has also had the very big development, and has entered into can be artificially controlled and modified microorganisms, these microbes to human production products of modern fermentation engineering services. Modern fermentation engineering as an important component of modern biological technology, has a broad application prospect. This paper briefly summarizes the modern fermentation engineering technology in the application and progress in the field of food, including the reform of traditional food processing technology, production of single-cell protein （SCP） , the development of functional food and microbial oil production, etc., all of these new foods provides theory basis for the development and promotion.