基于宏基因组和宏转录组的发酵食品微生物研究进展

Metagenomic and Metatranscriptomic Analysis of Microbiota in Fermented Foods: Review of Recent Advances

揭示传统发酵食品中微生物群落结构特征、演替变化规律和功能基因是多年来科学研究和工业生产共同关注的焦点。近年来,高通量测序技术以其高效和相对廉价的优势,成为传统发酵食品微生物研究的重要工具。本文从高通量测序技术的基因组和转录组层面的研究出发,综述了近8年来宏基因组学与宏转录组学在研究发酵食品微生物群落结构、相互作用及挖掘功能基因等方面的进展,并分析讨论其面临的主要问题和发展趋势,为未来发酵食品的科学研究和工业生产提供一定参考。

Exploring the microbial community structure, succession and functional genes in traditional fermented foods has been the focus of common concern for academic and industrial researchers in the field of food for many years. Because of its high efficiency and relatively low cost, high-throughput sequencing has become one of the most important tools for exploring the microbiota of fermented foods. Based on high-throughput sequencing, metagenomics and metatranscriptomics have greatly advanced our knowledge about microbial succession, interaction and functional genes in various fermented foods. Here, we review the progress that has been made over the past eight years in the metagenomic and metatranscriptomic analysis of the microbiota in fermented foods. We also discuss the limitations and prospects of metagenomics and metatranscriptomics. We hope that this review will provide useful information for future research and industrial production of fermented foods.