3种分子生物学技术在传统发酵食品微生物多样性研究中的应用

Application of Three Molecular Biotechnologies in Microbial Diversity of Microorganisms from Traditional Fermented Foods

我国传统发酵食品具有悠久的历史,有各自独特的生产工艺,发酵过程涉及的微生物种类较多,赋予了传统发酵食品特有的风味与功能。近年来,随着传统发酵食品生产的现代化和产业化以及对食品安全的重视,传统发酵食品发酵过程中微生物的多样性和功能成为研究的热点。宏基因组学、基因芯片和实时定量PCR等分子生物学技术以微生物基因序列信息为基础,主要用于传统发酵食品发酵过程中微生物的多样性和功能的研究,由于它们具有工作量小、重现性高等优点,近年来已经较广泛地用于传统发酵食品微生物的研究中。本文综述这3种技术在传统发酵食品微生物多样性及功能研究中的应用进展,并介绍传统发酵食品微生物研究领域的发展趋势,以期为传统发酵食品发酵过程规律研究提供一定的参考。

Traditional fermented foods with their own production methods have existed for centuries in China.These foods have special flavour and functions due to a great variety of microorganisms during their production processes.Recently,the modernization and industrialization of these fermented foods their production methods and food safety have gained extensive attention.Biodiversity and functions of microorganisms during fermentation process have become the hot topics of traditional fermented foods.Molecular biotechnologies,such as metagenomics,DNA microarray and real-time PCR,were widely used for studying microorganisms of traditional fermented foods.In this article,current progresses are summarized,which provides insights into current trends for these technologies in the application of traditional fermented foods.