野生菌株特征功能基因过表达在食品领域中的研究进展  

Research progress on characteristic functional gene over-expression of wild strains in the food field

作　　者：申可 王晓丹 周鸿翔[1,2] 邱树毅 班世栋[1,2] 罗小叶 SHEN Ke;WANG Xiaodan;ZHOU Hongxiang;QIU Shuyi;BAN Shidong;LUO Xiaoye(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Key Laboratory of Fermentation Engineering and Bio-Pharmacy of Guizhou Province,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2020年第8期26-29,共4页China Brewing

基　　金：贵州省优秀青年科技人才项目(黔科合平台人才【2019】5645);贵州大学培育项目(黔科合平台人才【2017】5788-23);贵州大学引进人才科研项目(贵大人基合字【2017】45)。

摘　　要：微生物菌种影响着发酵工业的发展,菌种的质量优劣从根本上决定了发酵食品质量的好坏。近年来,科学家已经从自然环境筛选到很多具有特征功能的野生菌株,并以基因工程方法过表达其功能基因,加强功能特性,以期获得工业化生产的工程菌。该综述阐述了基因过表达技术在食品领域的研究进展,重点概述了该技术在增加物质产量和增强微生物适应环境能力等方面的突出作用,讨论了工程菌的安全性及转基因食品检测技术,展望该技术在改造野生菌株能力方面的美好发展前景,旨在为今后基因工程菌的构建研究提供思路,为深入探究工程菌与发酵食品改善之间的关系奠定基础。Microbial strains affect the development of the fermentation industry.The quality of the strains fundamentally determines the quality of the fermented foods.In recent years,scientists have screened many wild strains with characteristic functions from the natural environment and over-expressed their functional genes by gene engineering methods to enhance the functional characteristics.In this review,the research progress of gene over-expression technology in the food filed was described,the outstanding role of this technology in increasing material yield and enhancing the ability of microorganisms to adapt to the environment was summarized,the safety of engineering strains and the detection technology of genetically modified food were discussed,and the promising development prospect of the technology in transforming the ability of wild strains was expected,aiming to provide ideas for the construction of genetically engineered strains in the future and lay the foundation for further exploration of the relationship between the engineered strains and the improvement of fermented foods.

关 键 词：野生菌株 功能基因 过表达 食品 研究进展 

分 类 号：TS201.3[轻工技术与工程—食品科学]