Design and Application of Compound Microbial Inoculums in Food Fermentation

WANG Yixin; ZHANG Jian; JING Yuexin; WANG Gongming; LIU Fang; TIAN Xiuhui; LIU Kui; LIU Haichao; HAN Shuang; ZHONG Jingshi

doi:10.13386/j.issn1002-0306.2020090103

Volume 42 Issue 20

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(20): 431-439. > DOI: 10.13386/j.issn1002-0306.2020090103

WANG Yixin, ZHANG Jian, JING Yuexin, et al. Design and Application of Compound Microbial Inoculums in Food Fermentation[J]. Science and Technology of Food Industry, 2021, 42(20): 431−439. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090103.

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Design and Application of Compound Microbial Inoculums in Food Fermentation

WANG Yixin^{1, 2,},
ZHANG Jian^2, ,,
JING Yuexin²,
WANG Gongming²,
LIU Fang²,
TIAN Xiuhui²,
LIU Kui^{1, 2},
LIU Haichao^{1, 2},
HAN Shuang^{1, 2},
ZHONG Jingshi^{1, 2}

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Shandong Marine Resource and Environment Research Institute, Yantai 264006, China

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Received Date: September 09, 2020
Available Online: August 17, 2021

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Abstract

Abstract

In the process of food fermentation, the change of microbial community has an important influence on the quality and safety of fermented food. In food fermentation, using modern biotechnology to analyze the types and characteristics of microorganisms, as well as studying the interaction between microorganisms to develop the application of compound microbial inoculums, can give food diversified flavor and improve the stability of industrial production. In this paper, recent domestic and foreign research relating to the design and process optimization of compound microbial inoculums, and application in the fermentation of traditional foods and aquatic products are summarized. The development prospect of food fermentation in fermentation foods are forecasted.
- compound microbial inoculums,
- fermentation,
- food,
- design,
- optimization

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References (91)

References

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