四大名醋发酵微生物研究现状  

Research Status of Four Famous Vinega Fermentation Microorganisms

作　　者：曹施静 胡海霞[1] 楠极[1] CAO Shijing;HU Haixia;NAN Ji(Vocational and Technical College,Inner Mongolia Agricultural University,Baotou,Inner Mongolia 014109,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《农产品加工》2023年第22期98-102,共5页Farm Products Processing

基　　金：内蒙古自治区高等学校科学研究项目(NJZY21514)。

摘　　要：食醋作为人们日常生活中的重要调味品,赋予食物特殊的酸味、香味和鲜味。对四大名醋的发酵微生物种类、多样性分析、作用机制及高通量测序技术在四大名醋中的应用研究进行总结阐述。随着人们对食醋品质认知的不断加深、科学技术手段的不断进步,食醋发酵过程中的微生物动态演变研究已成为研究的热点话题。因此,对四大名醋酿造过程中微生物菌种、发酵机理及测序技术进行综述,对研究微生物菌种和酿造机理提供了理论前提,为食醋研究提供一定的现实意义。As an important condiment in People's Daily life,vinegar gives food a special sour,fragrant and umami flavor.The species,diversity analysis,mechanism and application of high-throughput sequencing technology in the four famous vinegar were summarized.With the deepening of people's cognition of vinegar quality and the continuous progress of scientific and technological means,the dynamic evolution of microorganisms in the process of vinegar fermentation has become a hot topic of research.Therefore,the review of microbial strains,fermentation mechanism and sequencing technology in the brewing process of four famous vinegar provided a theoretical premise for the study of microbial strains and brewing mechanism,and provides certain practical significance for the research of vinegar.

关 键 词：四大名醋 发酵微生物种类 微生物多样性 作用机制 高通量测序 

分 类 号：TS264.2[轻工技术与工程—发酵工程]