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Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

文献类型： 外文期刊

作者： Li, Wen 1 ; Ma, Haile 1 ; He, Ronghai 1 ; Ren, Xiaofeng 1 ; Zhou, Cunshan 1 ;

作者机构： 1.Jiangsu Univ, Inst Food Phys Proc, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

2.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South, Shanghai 201403, Peoples R China

关键词： Ultrasound; Magnetic field; Biological effects; Mechanism of action; Rare edible mushrooms; Assisted fermentation

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）

ISSN： 1350-4177

年卷期： 2021 年 76 卷

页码：

收录情况： SCI

摘要： Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed.

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