关于微生物相互作用和发酵食品质量的多种奥米克洞察力
Jiayi Ji1,2,3, Xinyue Jiang1,2,3, Panpan Song1,2,3
1College of Life and Health, Dalian University, Dalian 116622, China.
Microorganisms
|December 31, 2025
概括
发酵食品中的微生物群落显著影响质量和风味. 本综述详细介绍了乳酸细菌 (LAB),酵母和菌如何通过其代谢相互作用影响食物属性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 发酵食品的感觉和营养特征是由它们的微生物居民决定的.
- 了解微生物社区的动态对于控制发酵食品的特性至关重要.
研究的目的:
- 系统地审查发酵食品中的微生物群落的结构,继承和功能作用.
- 探索关键微生物群体的相互作用,如乳酸细菌 (LAB),酵母和模具,在塑造食物属性.
- 将微生物代谢与制造风味化合物,营养素和生物活性物质联系起来.
主要方法:
- 系统的文献综述,整合多个学科的数据 (元基因组学,代谢组学).
- 微生物社区结构和继承模式的分析.
- 研究代谢途径及其对食品质量的贡献.
主要成果:
- 微生物的组成和代谢活动直接影响味道,质地和营养价值.
- 涉及LAB,酵母和菌的特定代谢途径是理想食物属性的关键驱动因素.
- 多omics方法揭示了微生物联盟和代谢物生产之间的复杂关系.
结论:
- 微生物群落对于发酵食品的质量和功能至关重要.
- 针对微生物群落及其新陈代谢的有针对性的操纵可以增强发酵食品.
- 本综述为通过科学理解优化发酵食品生产提供了一个框架.
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