Ultrasound‐assisted fermentation: Mechanisms, technologies, and challenges

生物过程 生物技术 生化工程 发酵 食品加工 食品工业 计算机科学 食品科学 工程类 生物 化学工程
作者
Ekene Christopher Umego,Ronghai He,Guoping Huang,Chuanhua Dai,Haile Ma
出处
期刊:Journal of Food Processing and Preservation [Wiley]
卷期号:45 (6) 被引量:49
标识
DOI:10.1111/jfpp.15559
摘要

Ultrasound-assisted fermentation is the application of appropriate ultrasound treatment protocol to facilitate the growth and proliferation of microbial cells and also effectively enhance the overall efficiency of fermentation processes. Traditionally, ultrasound has been used over the years in food processing for the purpose of inhibiting the actions and activities of microorganisms. However, more recently, ultrasound technology has found wide use in food bioprocessing for the purposes of enhancing microbial proliferation for improved process efficiency, increased yield and better quality of products. This review emphasized on the mechanisms and technologies of ultrasound-assisted fermentation as reported by various authors and researchers in the field. Its specific effects on various food products such as milk and dairy products, alcohol and alcoholic beverages, and enzymes production and extraction with respect to fermentation time, yield, and quality of products were also evaluated. Ultrasound technology is one of the modern food physical processing technologies with great prospects in food processing and the food industry as a whole. This review, therefore, is a comprehensive and concise approach to the different applications of ultrasound in fermentation processes including challenges and setbacks limiting its scaling up. To evaluate the work done so far on ultrasound-assisted fermentation, a systematic review of literature, citing about 60 research and review articles in peer-reviewed journals, was carried out. Relevant information and data relating to the review topic were expunged and discussed in the write-up. Novelty impact statement This review article provides data and information on the various applications of ultrasound-assisted fermentation including its mechanism of action. The positive results from numerous studies make the protocol relevant and suitable for use in food processing to improve product yield and process efficiency especially for mainstream applications.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
万能图书馆应助liujianxin采纳,获得10
1秒前
JamesPei应助liujianxin采纳,获得10
1秒前
CodeCraft应助carve001采纳,获得10
1秒前
2秒前
shuaige完成签到,获得积分10
2秒前
bkagyin应助tang采纳,获得10
2秒前
丘比特应助wllom采纳,获得10
3秒前
渡人舟应助动人的书兰采纳,获得200
3秒前
开心友儿完成签到,获得积分10
3秒前
科研通AI6.3应助高贵振家采纳,获得10
3秒前
4秒前
5秒前
翼龙关注了科研通微信公众号
5秒前
志灰灰完成签到,获得积分10
6秒前
Zengyuan完成签到,获得积分10
7秒前
潆星完成签到,获得积分10
7秒前
shuaige发布了新的文献求助10
7秒前
Andyfragrance完成签到,获得积分10
8秒前
笛子完成签到,获得积分10
8秒前
小苏完成签到 ,获得积分10
8秒前
SciGPT应助黄金弗利萨采纳,获得10
8秒前
zwenng完成签到,获得积分10
8秒前
空白格完成签到,获得积分10
10秒前
小何先生完成签到 ,获得积分10
10秒前
zz完成签到,获得积分10
11秒前
zhw完成签到,获得积分10
13秒前
兔子胡萝卜完成签到,获得积分10
13秒前
cqk123举报PP求助涉嫌违规
14秒前
书剑飞侠完成签到,获得积分10
14秒前
粒粒发布了新的文献求助10
14秒前
科研的人完成签到 ,获得积分10
15秒前
dde应助152455采纳,获得10
15秒前
Rai完成签到,获得积分10
15秒前
magneto完成签到,获得积分10
15秒前
cds完成签到 ,获得积分10
16秒前
zink完成签到,获得积分10
17秒前
CodeCraft应助薛之谦的猫采纳,获得10
17秒前
陶远望完成签到,获得积分0
18秒前
滴滴发布了新的文献求助10
18秒前
老王完成签到,获得积分10
18秒前
高分求助中
Markov Chain Monte Carlo 10000
(应助此贴封号)【重要!!请各用户(尤其是新用户)详细阅读】【科研通的精品贴汇总】 10000
Common Foundations of American and East Asian Modernisation: From Alexander Hamilton to Junichero Koizumi 2000
Advanced Weaponeering Fourth Edition, Volume 2 1000
Weaponeering: An Introduction Fourth Edition, Volume 1 1000
Curating Socialism: A Handbook of International Art Exhibitions 1947-1989 750
悉尼大学博士学位论文,题目:Modelling and testing of one-sided stitched laminated composites. 作者:Kristopher P. Plain 700
热门求助领域 (近24小时)
化学 材料科学 医学 生物 纳米技术 工程类 有机化学 化学工程 生物化学 计算机科学 内科学 物理 复合材料 催化作用 细胞生物学 无机化学 光电子学 物理化学 电极 基因
热门帖子
关注 科研通微信公众号,转发送积分 7530003
求助须知:如何正确求助?哪些是违规求助? 9115912
关于积分的说明 19470130
捐赠科研通 7130523
什么是DOI,文献DOI怎么找? 3256205
关于科研通互助平台的介绍 2423943
邀请新用户注册赠送积分活动 2243802