液质发酵食品中微生物群落及与乳酸菌间相互作用研究进展

Microbial community and interaction between lactic acid bacteria and microorganisms in liquid fermented food: a review

摘要:

液质发酵食品发酵过程中微生物组成复杂，复杂的微生物发酵体系会影响微生物的生长和代谢，继而改变微生物的群落结构与功能，最终影响液质发酵食品的品质。乳酸菌在食品发酵中对形成风味物质、提高营养价值、抑制腐败菌生长具有重要的作用。本文主要对近年来食醋、酱油和饮料酒等液质发酵食品中微生物群落及与乳酸菌间相互作用关系进行综述，了解液质发酵食品在发酵过程中微生物群落结构和群落中乳酸菌与其他微生物的相互作用类型，探讨乳酸菌在发酵过程中的功能以及乳酸菌与其他微生物之间的相互作用机制。

Abstract:

The composition of microorganisms is complex in the fermentation process of liquid fermented foods. The complex microbial fermentation system can affect the growth and metabolism of microorganisms, then change the microbial community structure and function, and ultimately affect the quality of liquid fermented foods. Lactic acid bacteria play an important role in the formation of flavor substances, improve nutritional value, and inhibit the growth of spoilage bacteria in food fermentation. This article mainly reviews microbial community structure and the interaction between lactic acid bacteria and other microorganisms in liquid fermented foods such as vinegar, soy sauce and beverage wine in recent years. To understand microbial community structure and the type of interaction between lactic acid bacteria and other microorganisms in the fermentation process of liquid fermented food, explore the function of lactic acid bacteria in the fermentation process and the interaction mechanism between lactic acid bacteria and other microorganisms.