微生物工程在提高食品安全和质量中的作用

Anand Kumar , Abhishek Bisht , SammraMaqsood , SaiqaAmjad , Sapna baghel , Swapnil Ganesh Jaiswal , Shuai wei
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引用次数: 0

摘要

微生物组工程已经成为一种变革性的方法,通过战略性地调节微生物群落来提高食品安全和质量。这篇综述严格审查了最先进的技术,包括合成生物学、人工智能(AI)和系统生物学,这些技术正在彻底改变我们改善营养状况、延长保质期和优化食品生产过程的能力。报告进一步探讨了复杂的社会、伦理和监管方面的考虑,强调了公众积极参与和建立标准化框架以确保安全有效实施的重要性。虽然微生物组工程有望彻底改变食品安全和质量控制,但需要进一步的研究来解决关键挑战,包括了解复杂食品系统中的微生物动力学和制定协调的监管框架。通过弥合跨学科差距,本文强调了合作努力的必要性,以释放微生物组驱动的创新的全部潜力,以实现更具弹性和可持续性的食品工业。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The role of Micro-biome engineering in enhancing Food safety and quality
Microbiome engineering has emerged as a transformative approach to enhancing food safety and quality by strategically modulating microbial communities. This review critically examines state-of-the-art techniques, including synthetic biology, artificial intelligence (AI), and systems biology, that are revolutionizing our ability to improve nutritional profiles, extend shelf life, and optimize food production processes. The review further explores complex social, ethical, and regulatory considerations, emphasizing the importance of robust public engagement and the establishment of standardized frameworks to ensure safe and effective implementation. While microbiome engineering holds significant promise for revolutionizing food safety and quality control, further research is needed to address critical challenges, including understanding microbial dynamics in complex food systems and developing harmonized regulatory frameworks. By bridging interdisciplinary gaps, this paper underscores the necessity of collaborative efforts to unlock the full potential of microbiome-driven innovations for a more resilient and sustainable food industry.
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