发酵食品微生物多样性分析方法研究进展

Research Progress on Analysis Methods of Microbial Diversity in Fermented Foods

发酵食品含有丰富的微生物,微生物的构成对食品的功能、质构和风味有重要影响,也是筛选具有特殊功能微生物的重要源泉。对发酵食品微生物多样性分析方法进行综述,主要包括传统方法和分子生物学方法。比较各种方法的优缺点,以期对发酵食品的微生物多样性和菌群结构进行客观全面的分析,为发酵食品的发展提供基础。

Fermented foods are rich in microorganisms.The composition of microorganisms has an important influence on the function,texture and flavor of foods,and is also an important source for screening microorganisms with special functions.In this paper,the analysis methods of microbial diversity in fermented food were reviewed,including traditional methods and molecular biological methods.The advantages and disadvantages of these methods were compared,so as to objectively and comprehensively analyze the microbial diversity and flora structure of fermented food,and provide a basis for the development of fermented food.