| 发酵食品中微生物多样性研究方法进展 |
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| 引用本文： | 燕平梅,马雁飞,倪玲.发酵食品中微生物多样性研究方法进展[J].中国酿造,2011(2). |
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| 作者姓名： | 燕平梅 马雁飞 倪玲 |
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| 作者单位： | 太原师范学院生物系,山西,太原,030031 |
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| 基金项目： | 山西省教育厅高校科技项目 |
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| 摘 要： | 发酵食品中的微生物是食品发酵体系中与发酵食品的品质和风味有着密切联系的组成成分.对发酵食品中微生物的多样性及其所扮演角色进行调查,能为改进传统食品发酵工艺、探究发酵食品风味形成机理等方面提供技术支持.文中介绍了目前研究发酵食品中微生物多样性的多种方法,并分析比较了各种技术方法的优缺点.
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| 关 键 词： | 发酵食品 微生物多样性 分子生物学技术 |
Research advance in methods of microbial diversity in fermented food |
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| YAN Pingmei,MA Yanfei,NI Ling.Research advance in methods of microbial diversity in fermented food[J].China Brewing,2011(2). |
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| Authors: | YAN Pingmei MA Yanfei NI Ling |
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| Affiliation: | YAN Pingmei,MA Yanfei,NI Ling(Department of Biology,Taiyuan Normal College,Taiyuan 030001,China) |
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| Abstract: | Microbes play an important role in quality and flavor of fermented food.Investigation of diversity of microbe and their roles in fermented food can provide technical support in many aspects,such as improving the technique of traditional fermented food and exploring the mechanism of flavor formation.In this paper,various methods of studying microbe diversity in the fermented food were introduced.In addition,their advantages and disadvantages were analyzed and compared. |
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| Keywords: | fermented food microbiology diversity molecular biotechnology |
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