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固态发酵在食品工业中的应用 被引量：1

Application of solid-state fermentation in food industry
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摘要 近来,随着反应器设计的发展,固态发酵(SSF)已经取代液态发酵(ScF)成为食品工业应用中的研究热点。本文论述了SSF在与食品加工工业有关的一些代谢物的生产中的应用,主要包括香料、酶(α-淀粉酶、果糖基转移酶、脂肪酶、果胶酶)、有机酸(乳酸、柠檬酸)和黄原胶。 Solid state fermentation （ SSF ） has become a very attractive alternative to submerged fermentation （ SmF ） for specific applications due to the recent improvements in reactor designs. This paper reviews the application of SSF to the production of several metabolites relevant for the food processing industry, centred on flavours, enzymes （α - amylase, fructosyl transferase, lipase , pectinase ） , organic acids （ lactic acid , citric acid ） and xanthan gum.
作者 姚海燕 张作良 刘均洪
机构地区 青岛科技大学自动化学院 青岛科技大学化工学院
出处 《化工科技市场》 CAS 2006年第12期35-39,共5页 Chemical Technology Market
基金 国家自然科学基金 批准号:20176019
关键词 食品加工 固态发酵 酶 food processing industry solid - state fermentation enzyme
分类号 TQ925.1 [轻工技术与工程—发酵工程]
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参考文献29

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共引文献15

同被引文献15

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化工科技市场
2006年 第12期

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