传统发酵食品中乳酸菌生态演替研究进展  

Advanced on ecological succession of lactic acid bacteria in traditional fermented food

作　　者：缪璐欢 白凤翎[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学研究院,辽宁省食品安全重点实验室,"食品贮藏加工及质量安全控制工程技术研究中心"辽宁省高校重大科技平台

出　　处：《食品与发酵工业》2015年第1期175-180,共6页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划课题(No.2012BAD29B06);辽宁省高校重大科技平台开放课题(No.LNSAKF2011011)

摘　　要：传统发酵食品具有微生物多样性和多变性的生态学特征,微生态学研究可揭示发酵过程中微生物的丰度和均匀度及其演变规律,探究微生物与食品基质和环境之间,微生物与微生物之间相互作用关系。该文对韩国泡菜、酵头、发酵香肠和开菲尔乳等传统乳酸发酵食品中乳酸菌的发生、发展与演替过程进行分析,阐明在传统发酵食品中乳酸菌种群生态演替过程,同时介绍了用于食品微生态学研究的技术方法,为我国传统食品研究提供借鉴与参考,旨在提高我国传统发酵食品研究水平。Ecological characteristics of traditional fermented food include microbial diversity and variability. With the research about microecology, the abundance, evenness and evolution regularity of microbes were revealed in the process of fermentation. The interaction between microorganisms and other factors, which include substrate, the envi- ronment and microbes, were explored. In this paper, the occurrence, development and the ecological succession process of lactic acid bacteria from traditional fermented foods such as Korean kimchi, sourdough, fermented sausage and kefir were analyzed. And the technical methods, which used in the study of food microecology, were elaborated. It can provide reference for the study of the traditional food and improve the level of traditional fermented food research in our country.

关 键 词：传统食品 乳酸菌 发酵 生态演替 

分 类 号：TS201.3[轻工技术与工程—食品科学]