摘要
微生物被广泛应用于食品加工,并随着科技发展进步和人类认知延展,逐步形成了食品微生物学和现代化微生物食品加工应用技术。对微生物在食品加工中的应用进行分析与探究,对于微生物在食品加工中的作用、运行机理、发展规律以及危害生成与防治的了解和认识加深具有重要作用,同样对于把微生物更好地应用于食品加工和发挥微生物的生物价值具有重要意义。
Microorganisms are widely used in food processing and with the development of science and technology and the extension of human cognition,food microbiology and modern microbial food processing application technology have gradually formed.Analyzing and exploring the application of microorganisms in food processing plays an important role in understanding and understanding the role of microorganisms in food processing,operating mechanism,development rules,and hazard generation and prevention.It is also important for improving microorganisms.It is of great significance to be applied to food processing and to exert the biological value of microorganisms.
作者
匡凤军
郭焘
刘群
宋佳
曹倩蕾
KUANG Fengjun;GUO Tao;LIU Qun;SONG Jia;CAO Qianlei(Hunan Kouweiwang Group Co.,Ltd.,Yiyang 413001,China;Hunan Zhongyi Food and Chemical Testing Institute,Yiyang 413001,China)
出处
《现代食品》
2021年第12期52-55,共4页
Modern Food
关键词
微生物
食品加工
应用
microorganisms
food processing
application
作者简介
匡凤军(1976-),女,大专,研究方向为安全型槟榔加工的化学成分变化控制与关键技术。
