发酵食品微生物多样性探究

Study on Microbial Diversity of Fermented Food

我国的发酵食品在最近几年的发展比较快速,微生物多样性研究也取得了非常明显的进步,这些研究成果如何更好地应用到发酵食品中,也是人们目前最为关心的问题,因为微生物多样性的研究运用到发酵食品行业必然促进该行业的进步,以及发酵食品的市场发展。从食品安全角度来说,发酵食品的微生物多样性研究是一件利国利民的重要研究。本文阐述中国传统发酵食品微生物的组成与功能,并对其进行分析,进而探讨发酵食品微生物多样性。

In recent years,the development of fermented food in China has been relatively rapid,and the research on microbial diversity has also made remarkable progress.How to better apply these research results to fermented food is also the most concerned issue at present,because the application of microbial diversity research to the fermented food industry will inevitably promote the progress of this industry and the development of the fermented food market.From the perspective of food safety,it is a very important project to study the microbial diversity of fermented food.Through the analysis of the composition and function of microorganisms in Chinese traditional fermented food,this paper introduces the development of the application of microorganisms in food,and finally explains and analyzes the research methods of microbial diversity in fermented food.