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首页 > 过刊浏览>2017年第57卷第6期 >885-898. DOI:10.13343/j.cnki.wsxb.20170102
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中国传统发酵食品微生物组研究进展
作者:
基金项目:

国家自然科学基金（31530055）；国家重点研发计划（2016YFD0400503）


Advances in microbiome study of traditional Chinese fermented foods
Author:
  • Cong Ren

    Cong Ren

    Brewing and Enzyme Technology Center, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;Key Laboratory of Industrial Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
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  • Hai Du

    Hai Du

    Brewing and Enzyme Technology Center, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;Key Laboratory of Industrial Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
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  • Yan Xu

    Yan Xu

    Brewing and Enzyme Technology Center, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China;Key Laboratory of Industrial Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
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    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。

    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.

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任聪,杜海,徐岩. 中国传统发酵食品微生物组研究进展[J]. 微生物学报, 2017, 57(6): 885-898

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