Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

文献类型： 外文期刊

第一作者： Sun, Wenli

作者： Sun, Wenli;Shahrajabian, Mohamad Hesam;Lin, Min

作者机构：

关键词： fermentation; protein mass expression; microbial fermentation technology; solid state fermentation; submerged fermentation

期刊名称：FERMENTATION-BASEL （ 影响因子：5.123； ）

ISSN：

年卷期： 2022 年 8 卷 12 期

页码：

收录情况： SCI

摘要： Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. The keywords reviewed were fermentation technologies, protein mass expression, health benefits of functional foods, microbial fermentation technology, anaerobic respiration, fermentation in eukaryotes, fermentation in prokaryotes, solid state fermentation and submerged fermentation. This research was carried out to highlight the importance of fermentation technology and to introduce and survey the technology and its relationship with functional foods. Research progress in the area of protein factory-microbial fermentation technology was also investigated and inspected.

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