Revealing the structural characteristics,succession changes and functional genes of the microbial community in lactic acid bacteria-fermented food has been the focus of scientific research and industrial production fo...Revealing the structural characteristics,succession changes and functional genes of the microbial community in lactic acid bacteria-fermented food has been the focus of scientific research and industrial production for many years.In recent years,high-throughput sequencing technology has become an important tool for the research of lactic acid bacteria-fermented food microorganisms due to its advantages of high efficiency and being relatively cheap.In this paper,starting from the research on the genome,transcriptome and metabonomic levels of high-throughput sequencing technology,we reviewed the progress of transcriptomics in the study on microbial community structure,interaction,and functional gene mining of lactic acid bacteria-fermented food,and analyzed and discussed the main problems and development trends it faces,providing a certain reference for the scientific research and industrial production of fermented food in the future.展开更多
基金High-efficiency Ecological Agriculture Innovation Project of Taishan Industry Leading Talent Project(LJNY202001)Yantai Science and Technology Program(2019ZDCX013).
文摘Revealing the structural characteristics,succession changes and functional genes of the microbial community in lactic acid bacteria-fermented food has been the focus of scientific research and industrial production for many years.In recent years,high-throughput sequencing technology has become an important tool for the research of lactic acid bacteria-fermented food microorganisms due to its advantages of high efficiency and being relatively cheap.In this paper,starting from the research on the genome,transcriptome and metabonomic levels of high-throughput sequencing technology,we reviewed the progress of transcriptomics in the study on microbial community structure,interaction,and functional gene mining of lactic acid bacteria-fermented food,and analyzed and discussed the main problems and development trends it faces,providing a certain reference for the scientific research and industrial production of fermented food in the future.
