腐乳发酵过程中微生物种群结构研究进展

Research progress on microbial population structure in fermented sufu

中文关键词:  腐乳  发酵  微生物  种群结构

英文关键词:sufu  fermentation  microorganisms  population structure

中文摘要:

      腐乳是传统发酵型豆类食品, 有其独特的风味和营养, 发酵过程中微生物种群结构是其品质形成的重要因素。基因测序、变性梯度凝胶电泳等分子生物学技术的发展, 有着传统培养鉴定法无可比拟的优势, 为微生物种群结构研究提供了先进技术; 根霉和毛霉是腐乳发酵中常见的真菌, 而芽孢杆菌、乳杆菌、不动杆菌等则是发酵过程中的优势细菌; 紫外诱变和混合发酵技术可以改善腐乳发酵条件和品质; 微生物种群在腐乳发酵过程中的代谢作用, 可提高腐乳脂类、脂肪酸类、游离氨基酸、乙酸乙酯等物质的含量。本文阐述了腐乳发酵过程中微生物种群结构的研究方法、常见发酵菌株生理特点和应用、发酵过程微生物种群结构演替, 展望了腐乳食品未来发展方向, 以期为腐乳发酵科学研究及工艺探索提供理论依据。

英文摘要:

      Sufu is a traditional fermented soybean food, which has its unique flavor and nutrition. Microbial population structure during fermentation is an important factor in its quality formation. The development of molecular biology techniques such as gene sequencing and denaturing gradient gel electrophoresis has incomparable advantages over traditional culture identification methods, which provides advanced technologies for the study of microbial population structure. Rhizopus and Mucor are common fungi in fermented sufu, while Bacillus, Lactobacillus, Acinetobacter, etc. are dominant bacteria in fermentation process. UV mutagenesis and mixed fermentation technology can improve the fermentation conditions and quality of sufu; the metabolism of microbial population in the process of sufu fermentation can improve the content of lipids, fatty acids, free amino acids, ethyl acetate and other substances. In this paper, the research methods of microbial population structure in the fermentation process of sufu, the physiological characteristics and application of common fermentation strains, and the succession of microbial population structure in the fermentation process were expounded. The future development direction of sufu food was prospected, in order to provide theoretical basis for scientific research and process exploration of sufu fermentation.