发酵类食品中微生物鉴定方法及功能研究进展-豆柴文库

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发酵类食品中微生物鉴定方法及功能研究进展
Title:ResearchProgressonMicrobialIdentificationMethodsandTheirFunctionsinFermentedFoods
Abstract:
Fermentedfoodshavegainedsignificantpopularityduetotheiruniqueflavors,extendedshelflife,andpotentialhealthbenefits.Thecomplexityofthesefoodproductsarisesfromtheinteractionofawidevarietyofmicroorganismsduringfermentation.Identifyingandcharacterizingthesemicrobialcommunitiesiscrucialforensuringthesafetyandqualityoffermentedfoods.Thisreviewprovidesanoverviewofthecurrentresearchprogressinmicrobialidentificationmethodsandtheirfunctionalrolesinfermentedfoods.Ithighlightstheimportanceofunderstandingthemicrobialecologyandthepotentialapplicationofadvancedtechniques,suchasmolecularmethods,metagenomics,andmetabolomics,inunravelingtheintricatedynamicsofmicrobialcommunitiesduringfermentation.
1.Introduction:
1.1ImportanceofFermentedFoods
1.2RoleofMicroorganismsinFermentation
2.MicrobialIdentificationMethods:
2.1TraditionalCulture-BasedMethods
2.2MolecularTechniques
2.2.1PolymeraseChainReaction(PCR)
2.2.2DenaturingGradientGelElectrophoresis(DGGE)
2.2.3Next-GenerationSequencing(NGS)
2.3MetagenomicsandMetatranscriptomics
2.4Metabolomics
3.FunctionalRolesofMicroorganismsinFermentedFoods:
3.1AcidProductionandpHRegulation
3.2FlavorFormation
3.3PreservationandShelfLifeExtension
3.4NutritionalEnhancement
3.5ProbioticandHealthEffects
4.ResearchProgressinMicrobialIdentificationandFunctionAnalysis:
4.1DairyFermentedProducts
4.2FermentedVegetables
4.3FermentedAlcoholicBeverages
4.4FermentedSoyfoods
4.5FermentedMeatandFishProducts
5.ChallengesandFuturePerspectives:
5.1StandardizationofMethods
5.2In-depthUnderstandingofMicrobialInteractions
5.3ApplicationofArtificialIntelligenceandMachineLearning
5.4DevelopmentofNovelFunctionalStarterCultures
6.Conclusion:
Fermentedfoodsplayavitalroleinmanyculturesworldwide,andtheirpopularitycontinuestogrowduetotheiruniqueflavorsandpotentialhealthbenefits.Accurateidentificationofmicrobialcommunitiesandtheirfunctionalrolesinfermentationprocesse