传统发酵食品中的微生物及其代谢作用
传统发酵食品体系是功能性食品微生物的重要来源。多样的微生物构成了发酵食品的复杂微生态环境, 其代谢作用与发酵制品的品质和风味密切相关, 许多功能性微生物也赋予了发酵制品特殊的活性。但与此同时, 微生物代谢的过程中也伴随有害物质的产生, 传统发酵食品的安全问题也成了人们的关注焦点。因此, 探究发酵食品中微生物的群落组成和代谢作用对发酵食品的质量控制和新功能的发掘都具有重要意义。随着分子生物学技术的发展, 传统发酵食品微生物的群落组成逐步得到解析, 微生物在发酵环境中的作用也越来越多地被研究。本文对大豆发酵食品、食醋、发酵酒类、普洱茶、红曲等传统发酵食品中的微生物及其代谢作用进行了综述, 并对发酵食品中功能性微生物的研究方向进行了展望。
Traditional fermented food system is an important resource of identifying functional food microorganisms. Many kinds of microorganisms constitute the complex micro-ecology environment of fermented foods, which is closely related to the quality and flavor of the fermentation products. At the same time, many fermentation products also were given some special activities due to the functional microorganisms. But in the process of microbial metabolism, there are also some harmful substance produced. The traditional fermented food safety problem has become the focus of researches. Therefore, to explore the community composition and metabolism of microbes in fermented foods is of great significance to control the quality of fermented foods and the excavation of new activities. With the development of molecular biology technology, microbial community structure of the traditional fermented food has been analyzed. Furthermore, the role of microbes in the fermentation environment is also increasingly studied. In this paper, the structure and mechanism of microflora in traditional fermented food, such as soybean fermentation food, vinegar, fermented liquors, Pu’er tea, and red yeast rice, etc were summarized, and the research highlights of functional microbes in fermented food were discussed.
标题：传统发酵食品中的微生物及其代谢作用
英文标题：Composition and its mechanism of microflora in traditional fermented foods
作者：
范琳琳 浙江大学食品科学与营养系,浙江大学馥莉食品研究院,浙江省食品微生物技术研究重点实验室
陈启和 浙江大学食品科学与营养系,浙江大学馥莉食品研究院,浙江省食品微生物技术研究重点实验室
中文关键词:传统发酵食品,微生物群落,功能性食品微生物,微生态,
英文关键词:traditional fermented food,microflora,functional food microorganisms,micro-ecology,
发表日期：2014-02-14
- 文件大小:
- 251.37 KB
- 下载次数:
- 60
-
高速下载
|
|
