多组学技术在自然发酵乳中的应用

Application of multi-omics technology in naturally fermented milk

自然发酵乳食用历史悠久,风味独特并且具有优良的益生作用。与商业化生产发酵乳相比,自然发酵乳具有微生物资源构成更为多样、发酵过程更加复杂等优点,但家庭化的生产方式导致自然发酵乳质量安全难以保证,阻碍其工业化生产。基于高通量检测技术的快速发展,多组学技术为解析自然发酵乳中微生物物种和代谢多样性、差异基因的检测、转录、表达及微生物资源开发利用提供了有效的手段。本文简述了培养组学、基因组学、转录组学、蛋白质组学、代谢组学和宏基因组学在国内外自然发酵乳研究中的应用,并指出多组学联用技术在自然发酵乳中应用的前景,以期为自然发酵乳开发利用、品质调控及工业化生产提供可借鉴的思路。

The usage of naturally fermented milk for food has a long history. It has probiotic properties and desirable sensorial characteristics. Compared with commercially fermented milk, the compositions of microorganisms are more diverse, and the fermentation process is more complicated in naturally fermented milk. However, the family-based production method makes it difficult to guarantee the quality and industrialization of naturally fermented milk. Based on the development of high-throughput technology, multi-omics techniques provide an effective solution for analyzing biological and metabolic diversity, differential gene expression and microbial resource development in naturally fermented milk. This paper reviewed the applications of culturomics, genomics, transcriptomics, proteomics, metabolomics and metagenomics in naturally fermented milk at home and abroad and pointed out the prospect of application of multi-omicstechnology combination in naturally fermented milk. It provided some referential ideas for the development, quality control and industrialization of naturally fermented milk.