VBNC状态微生物与食品发酵的研究进展  

Research progress of microbial VBNC status and food fermentation

作　　者：文霞 陈漪汶 张淑瑶 谢小保 WEN Xia;CHEN Yiwen;ZHANG Shuyao;XIE Xiaobao(Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application,State Key Laboratory of Applied Microbiology Southern China,Institute of Microbiology,Guangdong Academy of Sciences,Guangdong Detection Center of Microbiology,Guangdong,Guangzhou 510070)

机构地区：[1]广东省科学院微生物研究所,广东省微生物分析检测中心,华南应用微生物国家重点实验室,广东省菌种保藏与应用重点实验室,广东广州510070

出　　处：《工业微生物》2021年第5期67-73,共7页Industrial Microbiology

摘　　要：活的但不可培养(viable but nonculturable,VBNC)状态是微生物生存的重要策略,在这种状态下微生物可以抵抗各种压力,如杀菌剂、抗生素、酸或氧化剂等,VBNC状态在微生物发酵过程中至关重要。本文从VBNC状态微生物的研究现状,常见食品发酵微生物种类、微生物VBNC状态在食品发酵中的作用以及VBNC状态微生物的检测方法进行了综述,旨在为食品微生物发酵过程的优化和控制提供参考。Living but unculturable(viable but non-culturable,VBNC)state is an important strategy for microbial survival,in which microorganisms can resist various stresses,such as disinfectant,antibiotics,acids,and oxidation,etc.The status of VBNC is crucial in the process of microbial fermentation.In this article,the research status of VBNC microorganisms,the common types of microorganism in food fermentation,the role of microbial VBNC status in food fermentation and the detection method for microbial VBNC status were summarized,in order to provide references for the optimization and control of food microbial fermentation process.

关 键 词：VBNC 微生物 食品 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]