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新型发酵融合了传统做法和发酵食品微生物组的合理设计

Dillon Arrigan¹, Caroline Isabel Kothe², Angela Oliverio³

¹Department of Biology, Tufts University, Medford, MA 02150, USA.

Current biology : CB

|November 5, 2024

概括

新型发酵将传统做法与微生物科学相结合,为新的食品和饮料提供了新的可能性. 这种方法探索新的微生物组合和基板,同时解决安全和文化方面的考虑.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
微生物组科学微生物组科学

背景情况:

发酵食品和饮料有着千年历史,提供了美食,文化,健康和科学方面的优势.
最近的诸如创新,全球化和微生物科学进步等因素推动了"新发酵"的出现.

研究的目的:

将新型发酵定义为传统实践和理性微生物组设计的混合.
为生产和表征新型发酵提供微生物学框架.
识别新发酵开发的机遇和应对挑战.

主要方法:

通过整合传统做法和微生物组设计来定义新型发酵.
开发基于微生物生态学和进化原理的微生物学框架.
分析现有的传统发酵剂,以确定新创作的"发酵空间".

主要成果:

概述了产生新型发酵的几种策略:基质切换,目标物种植入,社区嵌合体组装和新型表型生成.
发现了"发酵空间"的差距,表明了使用新的微生物基质组合的新发酵的潜力.
突出了与微生物重新利用和改造有关的安全和社会文化问题.

结论:

新型发酵代表了传统食品实践的科学指导的演变.
该框架提供了探索和创造新发酵产品的策略.
解决安全和社会文化方面的问题对于新发酵食品和饮料的负责任开发至关重要.

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