中国传统发酵食品发酵系统中的未培养微生物研究进展  

Advances in the uncultured microorganisms in the fermentation system of traditional Chinese fermented food

作　　者：王镓璇 郝淑月 任清[1] WANG Jiaxuan;HAO Shuyue;REN Qing(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学轻工科学技术学院,北京100048

出　　处：《食品与发酵工业》2023年第11期306-314,共9页Food and Fermentation Industries

摘　　要：中国传统发酵食品历史悠久,因其丰富的营养和独特的风味深受人们喜爱。在传统发酵食品的发酵过程中,微生物承担着重要角色,对发酵食品的风味和品质有重要影响。然而,中国传统发酵食品发酵系统中的大部分微生物仍处在尚不可培养或难培养状态。该文介绍了自然界中的未培养微生物、传统发酵食品发酵系统中的未培养微生物以及未培养微生物的研究方法,展望了传统发酵食品发酵系统中未培养微生物的开发利用途径。旨在更加全面地了解中国传统发酵食品发酵系统中的微生物多样性及其未培养微生物,以期达到对未培养微生物更好地开发利用,促进中国传统发酵食品发展。Traditional Chinese fermented food has a long history and is loved by people because of its rich nutrition and unique flavor.Microorganisms play an important role in the fermentation of traditional fermented food and have a significant impact on their flavor and quality.However,most of the microorganisms in the traditional Chinese fermented food are still uncultured or difficult to culture.An overview of uncultured microorganisms in nature and in the fermentation system traditional of Chinese fermented food is given,and a summary of the methods used to study uncultured microorganisms is presented,the development and utilization of uncultured microorganisms is also envisaged.The aim is to have a more comprehensive understanding of the microbial diversity and the uncultured microorganisms in traditional Chinese fermented food system,in order to achieve better exploitation and utilization of uncultured microorganisms and promote the development of traditional Chinese fermented food.

关 键 词：中国传统发酵食品 未培养微生物 微生物多样性 可培养方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]