为再生食品系统整合微生物组:最近的见解,实施和新兴趋势
Muhammad Tayyab Arshad1, Sammra Maqsood2, Md Sakhawot Hossain3,4
1Functional Food and Nutrition Program, Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry Prince of Songkla University Hat Yai Songkhla Thailand.
Food science & nutrition
|December 4, 2025
概括
微生物组研究正在彻底改变食品科学,影响质量,安全和可持续性. 本综述涵盖了从农业到替代蛋白质的应用的传统和先进技术.
科学领域:
- 食品科学和微生物学
- 可持续的粮食系统 可持续的粮食系统
- 农业科学 农业科学
背景情况:
- 微生物组显著影响食品质量,安全,可持续性和人类健康.
- 了解和利用食品微生物组对于开发弹性食品系统至关重要.
- 传统和高科技的方法正在发展为微生物组在食品中的应用.
研究的目的:
- 审查食品系统内的微生物组科学当代进展.
- 专注于可持续农业,发酵,食品安全和营养方面的应用.
- 探索微生物组利用的传统和新型高科技策略.
主要方法:
- 审查传统方法,如自然发酵和土壤管理.
- 讨论包括精密微生物组工程,合成生物学和机器学习在内的先进策略.
- 考虑社会经济背景和不同收入环境中的不同方法.
主要成果:
- 主要应用包括基于微生物组的食品保存,生物肥料,生物杀虫剂,废物回收利用和替代蛋白质生产.
- 标准和先进的微生物组技术的整合为食品工业提供了多样化的解决方案.
- 社会经济因素影响着不同微生物群策略的采用和有效性.
结论:
- 微生物组科学为提高食品质量,安全性和可持续性提供了巨大的潜力.
- 平衡的方法,整合传统和先进的方法,是全球粮食系统弹性的关键.
- 需要进一步的研究和政策制定,才能充分利用微生物群落在食品生产中的好处.
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