传统发酵水产品微生物群落与品质相关性的研究进展

发酵是一种具有悠久历史的食物保存方法,可以有效延长食品保藏期、提升食品的风味和提高食品的营养价值。发酵水产品不仅能赋予水产品独特的风味和口感,而且能增加水产品的营养价值。发酵水产品是在酶和微生物代谢活动的作用下形成的。随着高通量测序技术的发展和基因组数据库的创建和完善,宏基因组成为研究发酵水产食品微生物群落结构、微生物间的相互作用及功能基因挖掘的重要工具。本文综述了近年来基于宏基因组学技术在传统发酵水产品微生物群落和品质研究的进展,并对宏基因组学技术所面临的问题和发展进行分析讨论,为未来发酵水产品的研究和生产应用提供参考。

Advances in research on the correlation between microbial community and quality of traditional fermented aquatic products

Fermentation is a food preservation method with a long history, which can effectively extend the shelf life, enhance the flavor and improve the nutritional value. Fermented aquatic products can not only give aquatic products unique flavor and taste, but also increase the nutritional value of aquatic products. Fermented aquatic products are formed under the action of enzymes and microbial metabolic activities. With the development of high-throughput sequencing technology and the creation and improvement of genomic databases, metagenomic composition is an important tool for studying the microbial community structure of fermented aquatic foods, the interaction between microorganisms, and functional gene mining. This article reviews recent advances in research on the microbial community and quality of traditional fermented aquatic products based on metagenomics technology, and analyzes and discusses the problems and development faced by metagenomics technology for future research and production applications of fermented aquatic products reference.