固定化发酵技术在食品工业领域演进态势可视化分析OA

To explore the research status and evolutionary trend of immobilized fermentation technology in the food industry,literature from China National Knowledge Infrastructure(CNKI;1980-2025)and Web of Science(WOS)Core Collection(2001-2025)were retrieved and screened.CiteSpace software was adopted to conduct bibliometric analyses,including publication output,collaboration network,and keyword co-occurrence,clustering,burst detection,and timeline mapping.By comparing the research differences between domestic and overseas studies,this study aims to identify the research hotspots,core research teams,and existing deficiencies in this field.The results showed that the global publication output in this field followed an inverted U-curve,with a peak of 83 articles in CNKI and 23 in WOS.The proportions of core authors domestically and internationally were only 2.46%and 4.11%,respectively,with network densities of 0.001 8 and 0.004 8,indicating that a concentrated core author group had not been formed.Domestic research showed a single-core characteristic centered on immobilization and fermentation,while international research presented a multi-center coupling pattern with a more systematic and diverse perspective.Domestic research has shifted toward functional strains and high-value products in recent years,whereas international research has continuously focused on enzyme immobilization and precise regulation,showing remarkable disparities in development paths.This paper can provide a theoretical basis and data support for the upgrading of immobilized fermentation technology toward high efficiency,continuity,and green production in China's food industry.