营养相互作用对传统发酵食品微生物群落构建的推动作用研究进展  

How trophic interactions drive the spontaneous construction of microbial community in traditional fermented foods:a review

作　　者：魏军林 聂尧[1,2] 杜海[1,2] 徐岩 WEI Junlin;NIE Yao;DU Hai;XU Yan(Key Laboratory of Industrial Biotechnology,Jiangnan University,Wuxi,Jiangsu 214122,China;Brewing and Enzyme Technology Center,School of Biotechnology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院酿造微生物学与应用酶学研究室,江苏无锡214122

出　　处：《微生物学通报》2021年第11期4412-4424,共13页Microbiology China

基　　金：江苏省自然科学基金(BK20201341);国家重点研发计划(2018YFC1604100)。

摘　　要：传统发酵食品是由自然接种的多微生物组成的混菌体系,了解微生物群落自发式构建的机制是认识发酵机理和调控发酵的关键。尽管大量的测序数据已经对传统发酵食品中微生物群落的结构和功能有了较为清晰的认识,但是仍然不清楚微生物群落自发式构建的机制。本文提出微生物群落是分布式的代谢系统,微生物之间的营养相互作用推动了传统发酵食品微生物群落的自发式构建。本文主要阐述了营养相互作用的概念、发生的机理以及研究方法体系,整理了传统发酵食品中微生物之间营养相互作用的研究进展,并提出了未来的研究方向。通过营养相互作用推动的传统发酵食品微生物群落的自发式构建有助于定向控制发酵过程中的微生物种类、提高生产效率和改善发酵质量。Traditional fermented food is a system composed of a great variety of naturally inoculated microorganisms.Understanding the mechanism of microbial spontaneous construction is the foremost to unveil and control fermentation process.Although a large amount of sequencing data is produced to determine the microbial diversity and function,the mechanism of microbial spontaneous construction is still unclear.Here,we build on the perspective that microbial communities are fundamentally distributed metabolic systems,and are driven by trophic interactions.This review expounds the concept,mechanism and research methods of trophic interaction,and summarizes the research advances and future development of trophic interactions of microbial community in traditional fermented foods.The spontaneous construction of microbial community controlled by trophic interactions is helpful to targeting control microorganisms,improve the production efficiency and quality of traditional fermented foods.

关 键 词：传统发酵食品 微生物群落构建 营养相互作用 定向调控 

分 类 号：TS201.3[轻工技术与工程—食品科学]