Construction of synthetic microbial community and its application in fermented foods
Fermented foods use the metabolic functions of key microorganisms in traditional starters to form unique flavor and taste, however, the open production environment and unsterilized raw materials contain a large number of uncontrollable microorganisms, resulting in problems such as low production eff...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-11-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-13.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Fermented foods use the metabolic functions of key microorganisms in traditional starters to form unique flavor and taste, however, the open production environment and unsterilized raw materials contain a large number of uncontrollable microorganisms, resulting in problems such as low production efficiency and poor product batch stability. Synthetic microbial community is an artificial system composed of a variety of microorganisms with clear genetic background, which has the advantages of low complexity, high controllability, and strong stability. Therefore, it is crucial to artificially modify the microbial community to construct a microbial community with simple composition and strong stability. The concept, construction principles and construction methods of synthetic microbial communities were explained, and its application in fermented foods in recent years were summarized, aiming to provide theoretical references for the industrial production of synthetic microbial community in the field of fermented foods, reveal the composition of the core microbial flora and construct synthetic microbial community, which could realize the transformation from natural fermentation to controlled fermentation in fermented foods, and was of great significance to the production and quality improvement of fermented foods. |
|---|---|
| ISSN: | 0254-5071 |