生物学杂志

• 特约综述 •    下一篇

传统发酵食品微生物学研究进展

  

  1. 1. 江南大学 生物工程学院 酿酒微生物与应用酶学研究室, 无锡 214122;2. 江南大学 食品科学与技术国家重点实验室, 无锡 214122;3. 江南大学 教育部工业生物技术重点实验室, 无锡 214122
  • 出版日期:2018-12-18 发布日期:2018-12-18
  • 通讯作者: 徐岩,博士,教授,主要研究领域为传统酿造食品的微生物(组)学、风味化学和微生物发酵工程,E-mail:yxu@jiangnan.edu.cn
  • 作者简介:王慧琳,博士研究生,研究方向为白酒微生物组学,E-mail:Wanghuilin_2018@163.com
  • 基金资助:
    国家自然科学基金(31530055);国家重点研发计划(2016YFD0400503);国家轻工技术与工程一流学科自主课题(LITE2018-12) 

Recent advances in the study of microbes in traditional fermented foods

  1. 1. Brewing and Enzyme Technology Center, School of Biotechnology;2.State Key Laboratory of Food Science and Technology;3. Key Laboratory of Industrial Biotechnology, Jiangnan University, Wuxi 214122, China
  • Online:2018-12-18 Published:2018-12-18

摘要: 传统发酵食品制作过程的实质为富集、驯化与培养种类各异的微生物,这些微生物代谢产生的风味物质造就了传统发酵食品的独特风味与丰富营养。对传统发酵食品微生物的研究有助于阐明发酵食品微生物菌群的组装机制、菌群代谢功能和菌群成员互作机理等传统发酵食品微生物组学的基本科学问题,在保持传统发酵食品独特风味的同时,促进传统发酵食品工业化水平的提升,实现传统发酵食品的“高效、优质”生产。对近年来传统发酵食品的微生物组学研究、微生物资源挖掘、质量监控及品质优化3方面的进展情况进行了综述。

关键词: 自然发酵, 传统发酵食品, 组学, 微生物资源

Abstract: The nature of traditional fermented food processing is enriching, domesticating and culturing a great diversity of microorganisms. Multiple metabolites of these microorganisms endow traditional fermented foods with unique flavors and rich nutrition. The study of microbes in traditional fermented foods not merely contributes to elucidating fundamental issues, including microbial community assembly, microbial community metabolic function and microbial interactions, but also hopefully elevates the industrialization level of traditional fermented foods processing with maintaining its unique flavors. Revealing the mechanisms of microbiology in traditional fermented foods will ultimately help to achieve high-efficient and fine-quality production of traditional fermented foods. In this review, we summarized the advances in microbiome features, microbial resources mining, quality control and optimization of traditional fermented foods in recent years.

Key words: natural fermentation, traditional fermented food, omics, microbial resource

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