Effect of Ultrasound on the Microbes and Qualities of Fermented Foods

被引：0
|
作者：
Tan X. [1 ,2 ]
Cui F. [1 ]
Lit X. [1 ]
Li X. [1 ]
Li J. [1 ,2 ]
机构：
[1] School of Food Science and Engineering, Bohai University, Liaoning, Jinzhou
[2] School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 01期
关键词：
fermented food; inhibition; microbe; quality; regulation; ultrasound;
D O I：
10.16429/j.1009-7848.2024.01.041
中图分类号：
学科分类号：
摘要：
Fermented foods possess a distinct taste and nutritional worth, encompassing a variety of bioactive compounds. Ultrasound technology is a non-thermal processing technique that has been proven to sterilize, enhance the production of active products, and modify the macromolecular properties of food. Presently, there needs to be more organized discourse regarding the utilization of ultrasound technology in processing fermented foods. This article provide a comprehensive summary of the scientific advancements about the impact of ultrasound technology on microorganisms and the quality of various fermented foods throughout fermentation and storage processes. The influence of ultrasound on fermented foods is contingent upon the specific ultrasound processing settings, inherent features of the fermented food, and the types of microorganisms present. Ultrasound treatment, under varying circumstances, can impede the proliferation of detrimental microbes, guaranteeing fermented foods' safety. Additionally, it can regulate the functioning of probiotic strains to enhance the nutritional quality of fermented foods. Ultrasound treatment has the potential to improve the speed of fermentation, regulate the fermentation process, minimize excessive fermentation, augment the concentration of bioactive compounds in fermented foods, and provide nutritional and health advantages. This article serves as a guide for utilizing ultrasonic technology in industrial manufacturing and improving traditional fermented foods. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
引用
收藏
页码：443 / 454
页数：11
相关论文
共 78 条
  • [11] CHAVEZ-MARTINEZ A, REYES-VILLAGRANA R A, RENTERIA-MONTERRUBIO A L, Et al., Low and high—intensity ultrasound in dairy products: Applications and effects on physicochemical and microbiological quality[j], Foods, 9, 11, (2020)
  • [12] OJHA K S, MASON T J, O'DONNELL C P, Et al., Ultrasound technology for food fermentation applica-tions[j], Ultrasonics Sonochemistry, 34, pp. 410-417, (2017)
  • [13] MASON T J, PANIWNYK L, LORIMER J P., The uses of ultrasound in food technology, Ultrasonics Sonochemistry, 3, 3, pp. S253-S260, (1996)
  • [14] GUIMARAES J T, BALTHAZAR C F, SCUDINO H, Et al., High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products, Ultrasonics Sonochemistry, 57, pp. 12-21, (2019)
  • [15] DAI J M, BAI M, LI C Z, Et al., Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry, Trends in Food Science & Technology, 105, pp. 211-222, (2020)
  • [16] LUO W, WANG J Q, WANG Y, Et al., Bacteriostatic effects of high-intensity ultrasonic treatment on Bacillus subtilis vegetative cells, Ultrasonics Sonochemistry, 81, (2021)
  • [17] LIAO X Y, LI J, SUO Y J, Et al., Multiple action sites of ultrasound on Escherichia coli and Staphylococcus aureus, Food Science and Human Well ness, 7, 1, pp. 102-109, (2018)
  • [18] GAO S P, HEMAR Y, ASHOKKUMAR M, Et al.
  • [19] Inactivation of bacteria and yeast using high -frequency ultrasound treatment, Water Research, 60, pp. 93-104, (2014)
  • [20] RAJIUDDIN S M, VIGRE H, MUSAVIAN H S, Et al., Inactivation of hepatitis A virus and murine norovirus on surfaces of plastic, steel and raspberries using steam-ultrasound treatment, Food and Environmental Virology, 12, 4, pp. 295-309, (2020)
12345678