中国传统发酵食品用微生物菌种名单的研究

Research on the inventory of microbial species in Chinese traditional fermented foods

食品用微生物菌种是传统发酵食品产业的重要资源,文章通过对应用于中国传统发酵食品如乳制品、白酒、茶、酱油、醋、腐乳、泡菜等的微生物相关研究文献进行收集分析,归纳了评价发酵食品用功能菌种的科学标准,提出了第一批我国传统发酵食品用功能菌种名单,共30个属75种菌种,包括细菌42种,酵母12种,丝状真菌21种;对菌种在关键发酵工艺中发挥的主要功能进行总结分析,表明其功能主要集中于产风味物质、产功能酶系、产健康因子、抑制杂菌及改善食品质地,为完善我国食品用微生物菌种的使用及管理提供参考和依据。

Microbial food cultures are important resources of the traditional fermented food industry. In this review, the references related to functional strains from Chinese traditional fermented foods such as dairy, baijiu, tea, soy sauce, vinegar, sufu and pickle were gathered and analyzed. The scientific criteria for evaluation of microbial food cultures were summarized. The first inventory of microbial species used in Chinese traditional fermented foods was proposed, which contained 30 genera and 75 species, including 42 bacteria, 12 yeasts, and 21 filamentous fungi. After analyzing the functions of microbial food cultures during the key fermentation processes, the main functions of microbial food cultures were producing flavor substances and functional enzymes, improving the nutritional value, inhibiting competitive microbes, and improving the food texture, which aimed to provide scientific basis for improving the management of microbial food cultures in China.