微生物
食品加工中的发酵
生物
食品微生物学
生物技术
食品科学
系统类型
发酵
细菌
16S核糖体RNA
遗传学
乳酸
作者
Jyoti Prakash Tamang,Koichi Watanabe,Wilhelm H. Holzapfel
标识
DOI:10.3389/fmicb.2016.00377
摘要
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
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