摘要
本文探讨了现代食品加工中微生物发酵技术的创新与应用,重点研究了其在新型功能性食品、添加剂和生物基材料领域的发展潜力.概述了多菌种协同发酵、智能控制、新设备和生物信息学以及合成生物学等关键创新技术,分析了它们对于提升食品加工效率、质量和可持续性的作用.
Abstract
This paper discusses the innovation and application of microbial fermentation technology in modern food processing,focusing on its development potential in new functional foods,additives and bio-based materials.Key innovations such as multi-strain cooperative fermentation,intelligent control,new equipment and bioinformatics,and synthetic biology are outlined,and their role in improving the efficiency,quality,and sustainability of food processing is analyzed.
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