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:28
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
更新
大幅提高文件上传限制,最高150M (2024-4-1)

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
科研通AI2S应助lzj001983采纳,获得10
刚刚
ll完成签到,获得积分10
刚刚
李爱国应助炬火采纳,获得10
1秒前
清爽聋五发布了新的文献求助10
2秒前
你好啊发布了新的文献求助10
4秒前
qs完成签到,获得积分10
4秒前
饼子发布了新的文献求助10
4秒前
5秒前
火星上的半梦关注了科研通微信公众号
7秒前
8秒前
8秒前
9秒前
9秒前
XXH发布了新的文献求助10
11秒前
11秒前
小生完成签到,获得积分10
12秒前
14秒前
凛雪鸦发布了新的文献求助10
15秒前
15秒前
Ava应助科比布莱恩特三世采纳,获得10
15秒前
CipherSage应助你好啊采纳,获得10
16秒前
炬火完成签到,获得积分20
17秒前
易安完成签到,获得积分10
17秒前
收集快乐完成签到 ,获得积分10
17秒前
画画的baby完成签到 ,获得积分10
18秒前
XXH完成签到 ,获得积分10
19秒前
20秒前
炬火发布了新的文献求助10
20秒前
大bulingbulin完成签到,获得积分10
21秒前
zzz完成签到,获得积分10
21秒前
烟花应助霓虹熄世界清采纳,获得10
23秒前
lql完成签到,获得积分10
24秒前
华仔应助大bulingbulin采纳,获得10
24秒前
27秒前
凛雪鸦完成签到,获得积分10
27秒前
FashionBoy应助小刘采纳,获得10
27秒前
28秒前
无糖零脂完成签到,获得积分10
29秒前
谨慎的雨灵完成签到,获得积分10
32秒前
33秒前
高分求助中
Sustainability in Tides Chemistry 2800
Kinetics of the Esterification Between 2-[(4-hydroxybutoxy)carbonyl] Benzoic Acid with 1,4-Butanediol: Tetrabutyl Orthotitanate as Catalyst 1000
The Young builders of New china : the visit of the delegation of the WFDY to the Chinese People's Republic 1000
Rechtsphilosophie 1000
Bayesian Models of Cognition:Reverse Engineering the Mind 888
Handbook of Qualitative Cross-Cultural Research Methods 600
Very-high-order BVD Schemes Using β-variable THINC Method 568
热门求助领域 (近24小时)
化学 医学 生物 材料科学 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 基因 遗传学 催化作用 物理化学 免疫学 量子力学 细胞生物学
热门帖子
关注 科研通微信公众号,转发送积分 3137638
求助须知:如何正确求助?哪些是违规求助? 2788565
关于积分的说明 7787590
捐赠科研通 2444902
什么是DOI,文献DOI怎么找? 1300139
科研通“疑难数据库(出版商)”最低求助积分说明 625814
版权声明 601023