微生物分子生态学技术在传统发酵食品行业中的应用研究进展  

Application of Microbial Molecular Ecology Techniques in Research on Traditional Fermented Food Industry

作　　者：许伟[1] 张晓君[2] 李崎[1] 许泓瑜[3] 许正宏[1] 赵立平[2] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,江苏无锡214122 [2]上海交通大学生命科学与技术学院,上海200240 [3]江南大学生物工程学院,江苏无锡214122

出　　处：《食品科学》2007年第12期521-525,共5页Food Science

基　　金：江苏省自然科学基金项目(BK2006019);国家自然科学基金项目(30600013)

摘　　要：微生物分子生态学作为分子生物学与微生物生态学交叉而形成的学科,在传统发酵食品行业中的应用还处于起步阶段。本文从分子生态学实验技术角度,综述了目前一些传统发酵食品行业生产过程中微生物群落结构、多样性及其功能相关性的研究进展,并探讨了分子微生态学技术在传统发酵行业的应用前景。As an interdisciplinary field of molecular biology and microbial ecology, molecular microbial ecology has been fast developed during last decade. Comparing to other fields, the application of molecular microbial ecology in traditional fermenta- tion industry was developed still in leading strings. The molecular microbial ecological techniques have been or could be used in traditional fermentation industry and consequent progress in this field were thus reviewed. Future trends of molecular ecological techniques combined with traditional fermentation industry were also discussed. It also emphasized on the importance of researching on molecular ecology of microorganisms in traditional fermentation industry.

关 键 词：微生物分子生态学 群落结构 功能 传统发酵食品 

分 类 号：Q938.1[生物学—微生物学]