中国传统发酵食品微生物组研究进展

Advances in microbiome study of traditional Chinese fermented foods

摘要:

传统发酵食品风味独特、营养丰富，多采用自然接种方式进行生产，部分类型的生产技艺已具有数千年的历史。近年来应用新技术手段对传统发酵食品发酵过程进行的研究表明，传统发酵食品微生物组具有丰富的科学内涵和重要的应用价值。本文就我国传统发酵食品微生物组的基本特征、研究进展和发展方向进行了简要的评述。

关键词:中国传统发酵食品;微生物组;微生物菌群;定向控制

Abstract:

Traditional Chinese fermented foods, usually produced through fermentation by spontaneously inoculation, are characterized by their special flavors and rich nutrients. The techniques of some traditional fermented foods have thousands of years of history. In recent years, new technologies have been used to explore the mysteries of fermenting processes for traditional fermented foods worldwide, revealing that traditional fermentation systems are valuable to both basic and application research. In this review, we summarize the general features and recent progresses in the microbiome study of traditional Chinese fermented foods, and try to predict the future research directions.

Key words:traditional Chinese fermented food;microbiome;microbiota;targeting control