噬菌体在食品发酵中的功能和作用研究进展  

Research progress on function and role of bacteriophage during food fermentation

作　　者：姚雨桦 康佳木 陈小雪[1] 薛岩松 韩北忠[1] YAO Yuhua;KANG Jiamu;CHEN Xiaoxue;XUE Yansong;HAN Beizhong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2024年第2期7-14,共8页China Brewing

基　　金：国家自然科学基金项目(32272275);中国酒业协会白酒技术创新战略发展委员会科研项目。

摘　　要：噬菌体是一类能特异性感染细菌、真菌等微生物的病毒的总称。传统发酵食品独特的制作工艺,造就了其复杂多样的微生物体系,因而是噬菌体理想的生存环境。噬菌体来源于食品原料或发酵环境,在食品发酵过程中可能会导致发酵失败,但也会对体系中微生物的群落演替、风味物质的产生以及腐败菌的抑制有积极影响。该文将从有害和有益方面对发酵食品中发现的噬菌体进行分析和论述,并对噬菌体的控制措施和检测方法进行全面的总结和归纳,为深入探究发酵食品中噬菌体群落结构和功能以及更好的控制发酵过程提供指导和参考。Phage is a general term for a class of viruses that can specifically infect bacteria,fungi,and other microorganisms.The unique production process of traditional fermented foods creates a complex and diverse microbial system;thus,it is an ideal living environment for phages.Phages originating from food ingredients or fermentation environments may lead to fermentation failure,but they also positively affect the microbial community succession in the system,the production of flavor substances,and the inhibition of spoilage bacteria.In this review,the harmful and beneficial aspects of phages found in fermented food were discussed,and the phage control measures and detection methods were comprehensively summarized.It would provide guidance and reference for better control the fermentation process and in-depth exploration of the microbial community structure and function in fermented food.

关 键 词：噬菌体 发酵食品 微生物 功能和作用 检测方法 

分 类 号：TS261.1[轻工技术与工程—发酵工程]