摘要
随着生理学结合多组学技术的应用,将实现盐胁迫下发酵微生物耐盐及促发酵机制的精准解析,为有效调控盐卤发酵、实现传统发酵食品风味提升奠定基础。文章综述了发酵食品中常见的耐盐微生物、主要耐盐机制、高盐环境中的促发酵特性以及研究耐盐及促发酵机制的方法,并对其未来发展方向进行了展望。
With the application of physiological and multi-omics technologies,they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress,which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods.The article reviews the common salt-tolerant microorganisms in fermented foods,the main salt-tolerant mechanisms,the fermentation-promoting properties in high-salt environments,and the methods to study the salt-tolerant and fermentation-promoting mechanisms,as well as the future direction of their development.
作者
蒋雪薇
高兴彪
张旭旭
张天娇
方海宇
周德华
JIANG Xuewei;GAO Xingbiao;ZHANG Xuxu;ZHANG Tianjiao;FANG Haiyu;ZHOU Dehua(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha,Hunan 410114,China;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation,Changsha,Hunan 410600,China;Jiajia Food Group Co.,Ltd.,Changsha,Hunan 410600,China)
出处
《食品与机械》
CSCD
北大核心
2024年第6期1-10,共10页
Food and Machinery
基金
湖南省重点研发项目(编号:2023NK2035)
湖南省教育厅重点项目(编号:21A0197)
长沙理工大学研究生科研创新项目(编号:CSLGCX23010)。
关键词
盐胁迫
发酵微生物
耐盐机制
促发酵机制
多组学技术
salt stress
fermenting microorganisms
salt tolerance mechanism
fermentation-promoting mechanism
multi-omics techniques