传统发酵食品中微生物间相互作用及应用

Interaction and its application of microorganisms in traditional fermented food

在传统发酵食品的过程中,丰富的物质和开放的发酵方式促成了体系中微生物的多样性,微生物的繁殖代谢推动了食品发酵的进行。同时,微生物间的相互作用在发酵过程中起到十分重要的作用。研究微生物间的相互作用有助于我们了解食品发酵的内在机理,控制发酵的进程。本文主要介绍了传统发酵食品中微生物群落结构的复杂性和可演变性等特征,综述了基于细胞生长代谢特征研究和组学技术的微生物间相互作用生理机制,初步探讨了微生物共培养在传统发酵食品生产中提升产品品质、缩短发酵周期、提高产品安全性能的积极作用。目前对微生物共培养下的微生物间相互作用方式及机理的研究仍较少,而未来微生物共培养在强化发酵上具有广泛的应用前景。

Abundant nutritional materials and open fermentation contribute to the diversity of microorganisms. Reproduction and metabolic of microorganisms drive the food fermentation, and the interaction of microorganisms plays an important role in the fermentation process. The study of the microbial interactions helps us to understand inner mechanism of fermentation and control the fermentation process. Based on existing research results, this manuscript focused on the characteristics on complexity and evolution of microbial community structure in traditional fermented food, and reviewed the microbial interactions based on study of cell growth and metabolism and omics techniques. And then, this manuscript preliminarily discussed that the co-culture played an active action in improving product quality, shortening fermentation period and improving safety performance during the production of traditional fermented foods. At present, there are still few researches on the mode and mechanism of microbial interactions in co-culture. The microbial co-culture has a wide application prospect in strengthening fermentation.