传统发酵过程微生物互作研究进展  

Research Progress on Microbial Interaction in Traditional Fermentation

作　　者：周袁璐 师苑 陆跃乐 朱林江 陈小龙[1] Zhou Yuanlu;Shi Yuan;Lu Yuele;Zhu Linjiang;Chen Xiaolong(College of Biotechnology and Bioengineering,Zhejiang University of Technology,Hangzhou 310014)

机构地区：[1]浙江工业大学生物工程学院,杭州310014

出　　处：《中国食品学报》2021年第11期349-358,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金项目(LY19B060008);国家自然科学基金项目(31601445)。

摘　　要：在传统发酵过程中,丰富的营养物质、开放的发酵环境和历史传承的发酵工艺促成丰富多样且相对稳定的微生物群落发酵体系。这些微生物的生长繁殖和相互作用控制发酵过程,同时产生丰富的营养成分和独特的风味物质,是传统发酵精髓所在。这些微生物相互作用类型丰富,包括真菌与真菌、真菌与细菌、细菌与细菌之间的互利共生、偏利共生和相互竞争等。近些年来,随着高通量DNA测序技术和组学分析技术的广泛应用,对传统发酵过程的微生物相互作用的认识得到进一步加强。本文从不同传统发酵食品入手,总结了传统发酵过程中的微生物群落结构及其相互作用,着重阐述典型性微生物相互作用中的分子机制,有助于研究和认识发酵过程中微生物相互作用方式及其机理。In the process of traditional fermentation,abundant nutrients,open fermentation environment and traditional fermentation technology contributed to diverse and relatively stable microbial community ecosystem.Their growth,metabolism and interaction control the fermentation process and produce rich nutrients and unique flavor substances,which are the essence of traditional fermentation technology.There are many types of microbial interactions,including mutualism,favoritism and competition between fungi and fungi,fungi and bacteria,bacteria and bacteria,respectively.In recent years,with the wide application of high-throughput DNA sequencing technology and omics-based analytic technology,the understanding of microbial interactions in traditional fermentation processes has further deepened.This review summarized the microbial community structure from different traditional fermented foods and the state-of-the-art knowledge of microbial interactions in these fermentation processes,and especially focused on the molecular mechanism in typical microbial interactions.

关 键 词：微生物多样性 微生物相互作用 群落结构 传统发酵 发酵食品 

分 类 号：TS201.3[轻工技术与工程—食品科学]