Microsoft Word 范琳琳-已校对.doc

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1 5 4 Vol. 5 No Journal of Food Safety and Quality Apr., 2014 * 范琳琳, 陈启和 (,, ) 摘要 :,,,,,, 关键词 : ; ; ; Composition and its mechanism of microflora in traditional fermented foods FAN Lin-Lin, CHEN Qi-He * (Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, Zhejiang Provincial Key Laboratory of Food Microbiotechnology Research, Hangzhou , China) ABSTRACT: Traditional fermented food system is an important resource of identifying functional food microorganisms. Many kinds of microorganisms constitute the complex micro-ecology environment of fermented foods, which is closely related to the quality and flavor of the fermentation products. At the same time, many fermentation products also were given some special activities due to the functional microorganisms. But in the process of microbial metabolism, there are also some harmful substance produced. The traditional fermented food safety problem has become the focus of researches. Therefore, to explore the community composition and metabolism of microbes in fermented foods is of great significance to control the quality of fermented foods and the excavation of new activities. With the development of molecular biology technology, microbial community structure of the traditional fermented food has been analyzed. Furthermore, the role of microbes in the fermentation environment is also increasingly studied. In this paper, the structure and mechanism of microflora in traditional fermented food, such as soybean fermentation food, vinegar, fermented liquors, Pu er tea, and red yeast rice, etc were summarized, and the research highlights of functional microbes in fermented food were discussed. KEY WORDS: traditional fermented food; microflora; functional food microorganisms; micro-ecology 基金项目 : ( ) (LY12C20009) Fund: Supported by the Natural Science Foundation of China ( , ), Natural Science Fund of Zhejiang Province(LY12C20009), Zhejiang University Fuli Institute of Food Science Special Education Fund. * 通讯作者 :, chenqh@zju.edu.cn *Corresponding author: CHEN Qi-He, Professor, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, No.866, Yuhangtang Road, Xihu District, Hangzhou , China. chenqh@zju.edu.cn

2 引言,,, [1,2],,,,, [3],,,,,,, [3], 2 传统大豆发酵食品中的微生物及其代谢作用,, [4] Koji,, (Aspergillus oryzae) [5,6],,, [7,8],,, [9] [10] (Pediococcus halophilus) (Tetracoccus Sojae) (Lactobacillus plantarum) (Lactobacillus),,,, (Saccharomyces rouxii) (Torulopsis halophilus),,,,,,,, [11] (B.subtilis), [12],, [13,14] K,, [15-17],, 3 传统食醋酿制过程中的微生物及其代谢作用, [18] [19]

3 4, : 997 [20],,,,,,,, [20,21], [22], (Lactobacillus), (Acetobacter), (Gluconacetobacter), (Staphylococcus), (Enterobacter), : (Saccharomyces) [23],, (Dekkera sp.), (Breffanomyces sp.), (Oosporium sp.), (Kluveromyces sp.) (Pichia sp.), (Lactobacillus plantarum) (Acetobacter pasteurianus) [24], [25],,,,,, (Lactobacillus acetotolerance) (Acetobacter pasteurianus) [26], (Aspergullus sp.), (Saccharomyces sp.) (Saccharomycodes sp.), (Acetobacter sp.),,,, 4 传统酒类酿造过程中的微生物及其代谢作用,, (Saccharomycopsis fibuligera) β-,,, [27] [28],,, [29], (Saccharomycopsis fibuligera) (Pichia anomala) (Saccharomyces cerevisiae); Pichia anomala, (Rhizopus oryzae) [28],,,,,, [30],, [31],, [32,33],,

4 传统茶类发酵过程中的微生物及其代谢作用, [34], (Aspergillus niger) Blastobotrys adeninivorans [35], ( ) [36,37],,,,, [38,39] 6 其他传统发酵食品发酵过程中的微生物及其代谢作用,, (Monascus purpureus),,, Monacolin K γ- [40-42], [43,44],,, [45],, [46] [47] [48,49], [50],,, [51] 7 讨论与展望,,,,,,,,, 参考文献 [1],,. [J]., 2011, (2): Yan PM, Ma YF, Ni L. Research advance in methods of microbial diversity in fermented food [J]. China Brew, 2011, (2): [2],,. [J]., 2011, 11(9): Han BZ, Wu XH, Gong X. Application of metabolomics in food fermentation: status and prospect [J]. Chin Inst Food Sci, 2011, 11(9):

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Microsoft Word - 793-797 tb20150504赵宏宇s-高校教改纵横.doc

Microsoft Word - 793-797 tb20150504赵宏宇s-高校教改纵横.doc 微生物学通报 Microbiology China tongbao@im.ac.cn Apr. 20, 2016, 43(4): 793 797 http://journals.im.ac.cn/wswxtbcn DOI: 10.13344/j.microbiol.china.150504 高校教改纵横生物工程专业发酵课程群建设探索 * 赵宏宇