Application of Biotechnology in Marine‐Derived Fermented Foods: Technological Evolution and Future Prospects

作者：Wenze Li, Tangyu Yang, Jie Hui, Lin Zhou, Wei Xue, Jingyun Yan, Bing Li, Lei Li, S. Zhu, zhenlang Xie, Dan Xu · 发表于：Comprehensive Reviews in Food Science and Food Safety · 年份：2026 · DOI：10.1111/1541-4337.70422 · 被引用次数：3 · 研究领域：Polyamine Metabolism and Applications、Seaweed-derived Bioactive Compounds、Probiotics and Fermented Foods

With breakthrough advancements in omics technologies, the application of modern biotechnology is deeply penetrating the marine food sector. Marine organisms, as a vital oceanic resource, are rich in numerous nutrients and have garnered widespread attention in the food industry, particularly in the context of marine-derived fermented foods. Given that marine bioresources (such as fish, crustaceans, shellfish, and macroalgae) are abundant in high-quality proteins, polyunsaturated fatty acids, and bioactive substances, their fermentation processing is undergoing a significant transformation from a traditional, experience-driven approach to a molecular design paradigm. Modern biotechnology plays a crucial role in the precise regulation of flavor and quality, targeted enhancement of nutritional value, and improvement of the safety of marine fermented foods. This article reviews the research trajectory and application progress of modern biotechnologies in marine fermented foods, including microbial omics, multi-omics analysis, synthetic biology, genome editing, precision fermentation, sequencing technology, and intelligent fermentation control. It enumerates specific applications of various modern biotechnologies in the fermented products of different marine organisms, compares novel biotechnologies with traditional fermentation techniques, and discusses the challenges and limitations of applying biotechnology in marine-derived fermented foods. Furthermore, it provides future direc...