传统发酵食品中合成微生物组的网络构建  

Research Progress on Network Construction of Synthetic Microorganism in Traditional Fermented Food

作　　者：周晓龙 ZHOU Xiaolong(Guizhou Vocational College of Foodstuff Engineering,Guiyang 550000)

机构地区：[1]贵州食品工程职业学院,贵阳550000

出　　处：《食品工业》2024年第6期301-304,共4页The Food Industry

摘　　要：在传统食品发酵过程中,天然微生物群的波动导致了食品质量的不稳定性。目前食品行业在发酵过程中出现微生物代谢不可控、安全性、功能性、资源利用率等诸多问题,利用核心微生物组的网络构建和发酵动力学调控技术研究复杂微生物种群之间的自然相互作用,从而建立一张清晰的种群互作网络,根据网络互作相关性的大小,筛选出参与整个发酵过程并且贡献重要的核心微生物组,探究发酵过程中微生物组的生态环境-群落演替规律及地理分布,构建核心功能微生物组,达到人为理想的发酵状态。定向提升产品质量和所需风味物质的代谢途径,最后利用数学模型对这些核心功能菌群构建发酵动力学模型,监控整个发酵过程。In the traditional food fermentation process,the fluctuation of natural microorganism leads to the instability of food quality.This review regards traditional fermented food as research object.The microbial metabolism of fermentation process has non-control safety,functionality,resource utilization,and many other problems in the food industry,building the network of core microorganisms and the fermentation kinetics control technology,thus establishing a clear network of species interactions.According to the relevance of network interaction,the core microorganisms of participating in the whole fermentation process and contributing to the important contribution are screened out,and the ecological environmentcommunity succession rule and geographical distribution of the microorganisms in the fermentation process are explored,so as to achieve the artificial ideal fermentation state.Finally,the mathematical model is used to construct the fermentation kinetics model to monitor the whole fermentation process.

关 键 词：传统发酵 合成微生物组 代谢网络 动力学模型 

分 类 号：TS201.3[轻工技术与工程—食品科学]