盐胁迫下微生物在发酵食品中耐盐及促发酵机制研究进展

Advances in salt tolerance and fermentation promotion mechanism of microorganisms in fermented foods under salt stress

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.