摘要
对腌制蔬菜微生物的研究进展进行综述,包括腌制原理,腌制过程中的主要微生物和影响微生物的环境因子,以及鉴定微生物的传统方法和基因测序技术,分析了不同鉴定技术的优缺点,为腌制蔬菜微生物研究提供科学依据。
This paper reviewed the research progress on fermented vegetable microorganisms,including the principle of fermentation,the main microorganisms during curing,the environmental factors that affecting microorganisms,the traditional methods of identifying microorganisms and the gene sequencing techniques to provide scientific basis for the study of microorganisms in fermented vegetable.
作者
吴丽娜
谢小本
刘东红
叶兴乾
尹源明
周建伟
丁甜
WU Li-na;XIE Xiao-ben;LIU Dong-hong;YE Xing-qian;YIN Yuan-ming;ZHOU Jian-wei;DING Tian(School of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Key Laboratory of Microbial Education in Industrial Fermentation Tianjin,Key Laboratory of Industrial Microbiology,College of Bioengineering of Tianjin University of Science And Technology,Tianjin 300457;Shaoxing Xianheng Foodstuff Co.,Ltd.,Shaoxing 312000,China;Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058,China;Ningbo Institute of Tech.,Zhejiang University,Ningbo 315100,China)
出处
《中国食物与营养》
2018年第12期18-22,共5页
Food and Nutrition in China
基金
浙江省重点研发计划(项目编号:2017C02015)
工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室(天津科技大学)开放基金资助项目(项目编号:2015IM001)
关键词
腌制蔬菜
微生物
基因测序技术
菌种鉴定
fermented vegetable
microorganism
gene sequencing technology
bacteria identification
