超声对发酵食品微生物和品质的影响

Effect of Ultrasound on the Microbes and Qualities of Fermented Foods

发酵食品具有特殊的风味和营养,含有多种生物活性物质。超声技术是一种非热处理技术,已被证实在食品中具有杀菌,提高活性产物产量,改变食物大分子性质等作用。目前缺乏超声技术在发酵食品处理中的系统性讨论。本文概述超声技术对不同发酵食品在发酵和贮藏中微生物以及发酵食品品质影响的研究进展。超声对发酵食品的影响效果取决于超声处理参数、发酵食品自身特点和所含微生物种类。不同条件超声处理通过改变微生物细胞结构、基因和代谢等机制,既可以抑制有害微生物生长,保证发酵食品安全性,也可以调控益生菌菌株活性,提高发酵食品营养价值。超声处理还能够提高发酵速率,缩短发酵时间,控制发酵过程,减少过度发酵,增加发酵食品中生物活性物质含量,赋予发酵食品营养保健功效等作用。本文可为超声技术在传统发酵食品工业化生产及品质提升中的应用提供参考。

Fermented foods possess a distinct taste and nutritional worth,encompassing a variety of bioactive compounds.Ultrasound technology is a non-thermal processing technique that has been proven to sterilize,enhance the production of active products,and modify the macromolecular properties of food.Presently,there needs to be more organized discourse regarding the utilization of ultrasound technology in processing fermented foods.This article provide a comprehensive summary of the scientific advancements about the impact of ultrasound technology on microorganisms and the quality of various fermented foods throughout fermentation and storage processes.The influence of ultrasound on fermented foods is contingent upon the specific ultrasound processing settings,inherent features of the fermented food,and the types of microorganisms present.Ultrasound treatment,under varying circumstances,can impede the proliferation of detrimental microbes,guaranteeing fermented foods'safety.Additionally,it can regulate the functioning of probiotic strains to enhance the nutritional quality of fermented foods.Ultrasound treatment has the potential to improve the speed of fermentation,regulate the fermentation process,minimize excessive fermentation,augment the concentration of bioactive compounds in fermented foods,and provide nutritional and health advantages.This article serves as a guide for utilizing ultrasonic technology in industrial manufacturing and improving traditional fermented foods.