传统发酵食品中微生物多样性和群落结构动态变化研究进展

Research progress on microbial diversity and dynamic changes of community structure in the traditional fermented food

传统发酵食品制作和食用历史悠久,其中蕴藏了丰富的微生物资源。随着分子生物学技术的不断发展,可从基因水平上全面揭示传统发酵食品中微生物的多样性和群落结构的动态变化,阐明其发酵机理,对今后传统发酵食品的工业化、标准化生产和益生菌的开发利用具有极其重要的意义。

The traditional fermented food has a long history of production and consumption, which contains rich microbial resources. With the continuous development of molecular biology technology, the microbial diversity and dynamic changes of the traditional fermented food can be fully revealed at the genetic level, and the fermentation mechanism can be illuminated, it has very important significance on industrialization and standardized production of the traditional fermented food, as well as development and utilization of probiotics.