Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

Zhou, Xiaolin; Wang, Jieying; Shao, Gaige; Chang, Xi; Liu, Yueqian; Xiang, Taobo; Zhu, Quanyu; Ren, Ang; Jiang, Ailiang; He, Qin

doi:10.1007/s11130-024-01166-x

Plant Foods Hum Nutr

2024

DOI: 10.1007/s11130-024-01166-x

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Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

Xiaolin Zhou,

Jieying Wang,

Gaige Shao

et al.

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Solid-State Fermentation Engineering of Traditional Chinese Fermented Food

Jin,

Zhao,

Xin

et al. 2024

Foods

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Solid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass and heat transfer mechanisms and microbial complex interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, and baijiu primarily rely on experience, and most of the operations are replaced by auto machine now. However, there is still a lack of engineering in-depth study of the microbial process of SSF for complete process control. To meet the demands of smart manufacturing and green production, this paper emphasizes the engineering analysis of the mechanisms behind SSF. It reviews the progress in the engineering aspects of Chinese traditional SSF, including raw material pretreatment, process parameter detection, mathematical model construction, and equipment innovation. Additionally, it summarizes the challenges faced during intelligent upgrades and the opportunities brought by scientific and technological advancements, proposing future development directions. This review provides an overview of the SSF engineering aspects, offering a reference for the intelligent transformation and sustainable development of the Chinese traditional SSF food industry.

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Solid-State Fermentation Engineering of Traditional Chinese Fermented Food

Jin,

Zhao,

Xin

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

Cited by 1 publication

References 30 publications

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food

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