新兴物理领域协助非传统发酵和新工艺定制性能

IF 15.4 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Zijun Sun , Changyu Zhou , Libin Wang , Anderson S. Sant'Ana , Daodong Pan , Jinxuan Cao , Hao Zhang , Qiang Xia
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引用次数: 0

摘要

越来越多的证据证实,新型非热物理场(NtPF)技术在微生物发酵中的应用具有巨大的潜力。ntpf辅助发酵提高了发酵产量和转化率,并通过诱导代谢重编程或/和重新布线代谢通量来调整代谢物谱。然而,应变代谢与物理场刺激之间的关系及其潜在机制仍然存在争议。这篇综述首次系统地总结了微生物菌株在暴露于典型的ntpf时的响应模式和发酵性能影响,这些ntpf通常涉及高压、超声、电磁场、冷等离子体和脉冲电场。综述了基于微生物应激生理的亚致死条件下的一般代谢反应和反应机制。通过比较不同类型ntpf条件下的发酵特性,试图建立提高发酵质量的初级代谢反应与ntpf辅助发酵过程的应力工程参数之间的定性和定量关系。主要发现和结论:ntpfs诱导的代谢波动与外源性物理刺激解码为生物效应有关。潜在的机制主要由物理信号诱导的机械效应、生化反应、氧化应激反应、带电粒子的迁移以及由此产生的基因表达修饰决定。物理场刺激作为一种增强/减弱微生物代谢的开关显示出巨大的潜力。阐明复杂发酵基质中NtPF刺激、代谢模式和种间相互作用之间的关系,有助于在多菌种联合体的非均匀食品系统中定制发酵性能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Emerging physical fields-assisted nontraditional fermentation and novel processes for tailored performance

Background

Emerging evidence has confirmed that the application of novel non-thermal physical field (NtPF) technologies in microbial fermentation holds significant potential. NtPF-assisted fermentation improves fermentation yields and conversion rates, and tailors metabolite profiles by inducing metabolic reprogramming or/and re-wiring metabolic fluxes. However, the relationship between strain metabolism and physical field stimulation, as well as their underlying mechanisms, remains controversial.

Scope and approach

This review provides the first systematic summarization over the response patterns and fermentation performance effects of microbial strains when exposed to typical NtPFs, typically involving high pressure, sonication, electromagnetic field, cold plasma, and pulsed electric field. It summarizes the general metabolic reactions and response mechanisms under sub-lethal conditions based on microbial stress physiology. By comparing the fermentation characteristics under different types of NtPFs conditions, it was attempted to establish a qualitative and quantitative relation between primary metabolic reactions improving fermentation quality and stress engineering parameters for NtPF-assisted fermentation processes.
Key findings and conclusions: NtPFs-induced metabolic fluctuations are related to the decoding of exogenous physical stimuli into biological effects. The underlying mechanisms are primarily determined by physical signal induced mechanical effects, biochemical reactions, oxidative stress responses, migration of charged particles, and the resultant modifications in gene expression. Physical field stimuli show significant potential as a switch for enhancing/attenuating microbial metabolism. Elucidating the relationship between NtPF stimuli, metabolic patterns and interspecies interactions in complex fermented matrices contributes to tailoring fermentation performance of nonuniform food systems with multi-strains consortium.
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来源期刊
Trends in Food Science & Technology
Trends in Food Science & Technology 工程技术-食品科技
CiteScore
32.50
自引率
2.60%
发文量
322
审稿时长
37 days
期刊介绍: Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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