传统发酵食品中微生物多样性和群落结构动态变化研究进展

被引：6

作者：

吴进菊

胡佳琪

于博

李云捷

机构：

[1] 湖北文理学院化学工程与食品科学学院

来源：

中国酿造 | 2016年 / 35卷 / 09期

关键词：

传统发酵食品; 微生物多样性; 群落结构; 动态变化;

D O I：

暂无

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

082203 ;

摘要：

传统发酵食品制作和食用历史悠久,其中蕴藏了丰富的微生物资源。随着分子生物学技术的不断发展,可从基因水平上全面揭示传统发酵食品中微生物的多样性和群落结构的动态变化,阐明其发酵机理,对今后传统发酵食品的工业化、标准化生产和益生菌的开发利用具有极其重要的意义。

引用

页码：20 / 23

页数：4

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