发酵食品中微生物多样性分析及功能菌株筛选 -食品科学与工程专业

摘要

本文深入探讨了发酵食品中微生物多样性的全面分析方法及高效功能菌株的筛选策略。随着发酵食品在全球饮食文化中的日益重要，理解其微生物群落结构及其功能特性变得尤为关键。本文首先概述了当前用于分析发酵食品中微生物多样性的多种方法，包括分子生物学技术、生理生化检测以及群落结构分析技术，这些方法共同揭示了发酵食品中复杂而丰富的微生物生态系统。随后，本文详细阐述了发酵食品中主要微生物类群，包括细菌、酵母菌、霉菌等，并讨论了它们在发酵过程中的重要作用。为了筛选出具有特定功能的菌株，本文提出了多种筛选策略。这些策略不仅基于传统的酶活性检测和抗性筛选实验，还融合了先进的基因组学和代谢组学技术，以深入挖掘微生物的功能基因和代谢途径。在功能菌株的筛选过程中，本文特别强调了功能验证的重要性。通过模拟人体消化系统、发酵性能验证以及生产条件下的稳定性测试，本文全面评估了筛选出的功能菌株的实际应用潜力。这些研究结果不仅为理解发酵食品中微生物的功能特性提供了新的视角，也为开发新型功能性发酵食品、优化发酵工艺及提高产品质量提供了重要的科学依据和实用指导。

关键词：发酵食品；微生物多样性；功能菌株筛选；分子生物学；基因组学

ANALYSIS OF MICROBIAL DIVERSITY AND SCREENING OF FUNCTIONAL STRAINS IN FERMENTED FOODS

ABSTRACT

In this paper, the comprehensive analysis method of microbial diversity in fermented food and the screening strategy of efficient functional strains were discussed. With the increasing importance of fermented foods in global food culture, understanding their microbial community structure and its functional properties has become particularly critical. In this paper, a variety of current methods for the analysis of microbial diversity in fermented foods are summarized, including molecular biology techniques, physiological and biochemical assays, and community structure analysis techniques, which together reveal the complex and rich microbial ecosystems in fermented foods. Then, the main microbial groups in fermented food, including bacteria, yeast, mold, etc., are described in detail, and their important roles in the fermentation process are discussed. In order to screen out the strains with specific functions, a variety of screening strategies were proposed. These strategies are not only based on traditional enzyme activity detection and resistance screening experiments, but also incorporate advanced genomics and me tabolomics techniques to dig deeper into the functional genes and me tabolic pathways of microorganisms. In the screening process of functional strains, the importance of functional verification is emphasized in this paper. Through simulation of human digestive system, fermentation performance verification and stability testing under production conditions, the practical application potential of the selected functional strains was comprehensively evaluated. These results not only provide a new perspective for understanding the functional characteristics of microorganisms in fermented foods, but also provide an important scientific basis and practical guidance for developing new functional fermented foods, optimizing fermentation technology and improving product quality.

KEY WORDS：Fermented food; Microbial diversity; Functional strain screening; Molecular biology; genomics

摘要 II

ABSTRACT III

目录 1

第1章绪论 1

1.1 研究背景 1

1.2 研究目的与意义 1

1.2.1 研究目的 1

1.2.2 研究意义 1

第2章微生物多样性分析方法 2

2.1 分子生物学方法 2

2.2 生理生化方法 2