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固态发酵技术在益生菌制备中的研究进展与应用前景

孙有 林枫翔 侯莹 韩雪 李秀娟 张守文 秦琦

中国食品添加剂2026,Vol.37Issue(4):137-144,8.
中国食品添加剂2026,Vol.37Issue(4):137-144,8.DOI:10.19804/j.issn1006-2513.2026.4.018

固态发酵技术在益生菌制备中的研究进展与应用前景

Research progress and application prospects of solid-state fermentation technology in probiotic production

孙有 1林枫翔 2侯莹 2韩雪 2李秀娟 2张守文 1秦琦2

作者信息

  • 1. 黑龙江东方学院食品工程学院,哈尔滨 150066
  • 2. 哈尔滨美华生物技术股份有限公司,哈尔滨 150010
  • 折叠

摘要

Abstract

Solid-state fermentation is a traditional and important fermentation method,which is of great significance in the production and application of probiotics.This article reviewed the current research status of solid-state fermentation probiotics;the concept of solidstate fermentation,common substrates(grains and their processing by-products,agricultural waste,etc.),and the domestic and international research status were described.In China,in-depth research on strain selection based on traditional food applications was conducted,whereas overseas work emphasised engineering and industrial production;the advantages and disadvantages of solid-state and submerged fermentation were compared,solid-state fermentation had advantages of low cost and low energy consumption but was characterized by a long cycle and poor controllability,while submerged fermentation had features with high efficiency,easy controllability,but was associated with higher cost,and greater environmental pollution concerns;probiotic metabolic products generated under solid-state fermentation(cellulase,xylanase,extracellular polysaccharides,etc.)and their characteristics and potential applications were introduced;probiotics applications in feed,food production,and other fields were also elaborated;existing challenges were identified and future prospects of solid-state fermentation were discussed.With in-depth research and technological innovation,solid-state fermentation was expected to play an important role across broader application fields.This review was provided as a theoretical reference for further research and application.

关键词

固态发酵/液态发酵/代谢产物/益生菌

Key words

solid-state fermentation/submerged fermentation/metabolites/probiotics

分类

轻工纺织

引用本文复制引用

孙有,林枫翔,侯莹,韩雪,李秀娟,张守文,秦琦..固态发酵技术在益生菌制备中的研究进展与应用前景[J].中国食品添加剂,2026,37(4):137-144,8.

基金项目

哈尔滨美华生物技术股份有限公司自拟项目:益生菌工业化生产技术开发(HMH20240007) (HMH20240007)

中国食品添加剂

1006-2513

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