合成微生物群落的构建及其在发酵食品中的应用
TS201.3; 发酵食品利用传统发酵剂中关键微生物的代谢功能形成独特的风味与滋味,但开放的生产环境和未经过灭菌处理的原料中含有大量不可控的微生物,造成了生产效率低、产品批次稳定性差等问题.合成微生物群落是由多种遗传背景清晰的微生物构成的人工系统,具有复杂度低、可控性高、稳定性强等优势.因此对微生物群落进行人工改造,构建组成简单、稳定性强的微生物群落至关重要.该综述重点阐述合成微生物群落的概念、构建原则及构建方法,并且总结概括其近几年在发酵食品的应用,旨在为合成微生物群落在发酵食品领域的工业化生产提供理论参考,揭示核心微生物菌群的组成并构建合成微生物群落,可在发酵食品中实现从天然发酵到可控发酵...
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| Published in | 中国酿造 Vol. 43; no. 11; pp. 13 - 19 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
河北经贸大学生物科学与工程学院,河北石家庄 050000%河北省农林科学院生物技术与食品科学研究所,河北 石家庄 050000%武安市农业农村局,河北 邯郸 056000%河北经贸大学生物科学与工程学院,河北石家庄 050000
25.11.2024
河北农业大学 食品科技学院,河北 保定 071000 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0254-5071 |
| DOI | 10.11882/j.issn.0254-5071.2024.11.003 |
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| Abstract | TS201.3; 发酵食品利用传统发酵剂中关键微生物的代谢功能形成独特的风味与滋味,但开放的生产环境和未经过灭菌处理的原料中含有大量不可控的微生物,造成了生产效率低、产品批次稳定性差等问题.合成微生物群落是由多种遗传背景清晰的微生物构成的人工系统,具有复杂度低、可控性高、稳定性强等优势.因此对微生物群落进行人工改造,构建组成简单、稳定性强的微生物群落至关重要.该综述重点阐述合成微生物群落的概念、构建原则及构建方法,并且总结概括其近几年在发酵食品的应用,旨在为合成微生物群落在发酵食品领域的工业化生产提供理论参考,揭示核心微生物菌群的组成并构建合成微生物群落,可在发酵食品中实现从天然发酵到可控发酵转化,对发酵食品生产和品质提升具有重要意义. |
|---|---|
| AbstractList | TS201.3; 发酵食品利用传统发酵剂中关键微生物的代谢功能形成独特的风味与滋味,但开放的生产环境和未经过灭菌处理的原料中含有大量不可控的微生物,造成了生产效率低、产品批次稳定性差等问题.合成微生物群落是由多种遗传背景清晰的微生物构成的人工系统,具有复杂度低、可控性高、稳定性强等优势.因此对微生物群落进行人工改造,构建组成简单、稳定性强的微生物群落至关重要.该综述重点阐述合成微生物群落的概念、构建原则及构建方法,并且总结概括其近几年在发酵食品的应用,旨在为合成微生物群落在发酵食品领域的工业化生产提供理论参考,揭示核心微生物菌群的组成并构建合成微生物群落,可在发酵食品中实现从天然发酵到可控发酵转化,对发酵食品生产和品质提升具有重要意义. |
| Abstract_FL | Fermented foods use the metabolic functions of key microorganisms in traditional starters to form unique flavor and taste,however,the open production environment and unsterilized raw materials contain a large number of uncontrollable microorganisms,resulting in problems such as low production efficiency and poor product batch stability.Synthetic microbial community is an artificial system composed of a variety of microorganisms with clear genetic background,which has the advantages of low complexity,high controllability,and strong stability.Therefore,it is crucial to artifi-cially modify the microbial community to construct a microbial community with simple composition and strong stability.The concept,construction principles and construction methods of synthetic microbial communities were explained,and its application in fermented foods in recent years were summarized,aiming to provide theoretical references for the industrial production of synthetic microbial community in the field of fermented foods,reveal the composition of the core microbial flora and construct synthetic microbial community,which could realize the transformation from natural fermentation to controlled fermentation in fermented foods,and was of great significance to the production and quality improvement of fermented foods. |
| Author | 刘恩魁 刘俊利 生庆海 刘敬科 张依 冀彦忠 |
| AuthorAffiliation | 河北经贸大学生物科学与工程学院,河北石家庄 050000%河北省农林科学院生物技术与食品科学研究所,河北 石家庄 050000%武安市农业农村局,河北 邯郸 056000%河北经贸大学生物科学与工程学院,河北石家庄 050000;河北农业大学 食品科技学院,河北 保定 071000 |
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| Author_FL | JI Yanzhong SHENG Qinghai LIU Jingke ZHANG Yi LIU Junli LIU Enkui |
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| Keywords | microbial interaction 发酵食品 synthetic microbial community fermented foods 微生物相互作用 合成微生物群落 |
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| Publisher | 河北经贸大学生物科学与工程学院,河北石家庄 050000%河北省农林科学院生物技术与食品科学研究所,河北 石家庄 050000%武安市农业农村局,河北 邯郸 056000%河北经贸大学生物科学与工程学院,河北石家庄 050000 河北农业大学 食品科技学院,河北 保定 071000 |
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| Snippet | TS201.3; 发酵食品利用传统发酵剂中关键微生物的代谢功能形成独特的风味与滋味,但开放的生产环境和未经过灭菌处理的原料中含有大量不可控的微生物,造成了生产效率低、产品... |
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| Title | 合成微生物群落的构建及其在发酵食品中的应用 |
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