发酵食品中微生物相互作用与风味品质塑造的研究进展  

Research Progress in the Role of Microbial Interactions in Shaping the Flavor and Quality of Fermented Foods

作　　者：陈臣 莫海文 于海燕 田怀香 葛畅 CHEN Chen;MO Haiwen;YU Haiyan;TIAN Huaixiang;GE Chang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海应用技术大学香科香精技术与工程学院,上海201418

出　　处：《食品科学》2025年第7期1-10,共10页Food Science

基　　金：国家自然科学基金面上项目(32472309);国家自然科学基金青年科学基金项目(32402065)。

摘　　要：发酵食品风味和品质的形成离不开微生物的参与,微生物作为发酵过程的核心驱动力,通过生长、繁殖,特别是复杂的种内或种间相互作用,促进了发酵过程的顺利进行,并产生了丰富的营养成分和独特的风味物质。发酵食品中微生物的群落演替和个体贡献已有大量研究,近年来,微生物的相互作用开始逐渐成为研究的重点。本文综述了微生物塑造发酵食品风味的核心机制,重点介绍群体感应调控微生物的代谢活动和群体行为以及营养交互作用推动微生物群落的构建,并剖析了发酵过程中不同相互作用关系(互利共生、偏利共生、偏害共生、竞争关系)对发酵食品风味的积极影响。最后总结了当前面临的问题和挑战,旨在为进一步研究微生物相互作用对发酵食品风味的影响提供参考。The flavor and quality of fermented foods are fundamentally influenced by microbial involvement.Microorganisms are the primary driving force behind the fermentation process,which is facilitated by microbial growth and reproduction,and especially by complex intra-and inter-species interactions,leading to the production of abundant nutritional components and unique flavor compounds.Numerous studies have been conducted on the community succession and individual contribution of microorganisms in fermented foods.In recent years,microbial interactions have gradually become the focus of research.This review delves into the core mechanisms by which microorganisms shape the flavor of fermented foods,with a focus on how quorum sensing(QS)regulates the metabolic activity and how group behavior of microorganisms and nutritional interactions promote the construction of microbial communities.It further examines the positive effects of different interaction types(mutualism,commensalism,amensalism,and competition)on the flavor profile of fermented foods.The review concludes by highlighting current problems and challenges,with the aim of providing insights for future research on microbial interactions and their impact on the flavor of fermented foods.

关 键 词：发酵食品 微生物相互作用 群体感应 食品风味 

分 类 号：TS201.3[轻工技术与工程—食品科学]