自然发酵过程中红树莓的微生物多样性 及活性成分研究

Study on Microbial Diversity and Active Components in the Natural Fermentation Process of Rubus idaeus L.

红树莓经过发酵能产生一些次生代谢产物,这些代谢物具有多种生物活性功能。现在,我国发酵果蔬研究的主要方向为传统加工工艺的优化和发酵原料的配比等,微生物与生物活性的研究相对比较缺乏。自然条件下发酵的红树莓品质好坏差异明显,红树莓加工企业规模小且分散,在很大程度上制约着我国红树莓产业的发展。该研究基于此,深入研究红树莓在发酵过程中活性成分的改变,以及通过分子生物学和高通量测序的方法,对红树莓发酵液中的微生物多样性进行分析,从而为我国红树莓产业的自动化和现代工艺化提供一个理论依据。

After the fermentation of Rubus idaeus L.,some secondary metabolites can be produced,which have a variety of bioactive functions.At present,the main research directions of fermented fruits and vegetables in China are the optimization of traditional processing technology and the ratio of fermented raw materials,and the research on microbial and biological activities is relatively deficient.The quality of fermented Rubus idaeus L.is significantly different under natural conditions,and because Rubus idaeus L.processing enterprises are small and scattered,the development of China's Rubus idaeus L.industry is restricted to a great extent.Based on this,the changes of active components in the fermentation process of Rubus idaeus L.are studied in depth,and the microbial diversity in Rubus idaeus L.fermentation broth is analyzed through molecular biology and high-throughput sequencing methods in this paper,which have provided a theoretical basis for the automation and modern technology of China's Rubus idaeus L.industry.