传统发酵食品中的微生物及其代谢作用-食品安全质量检测学报.PDF

5 4 Vol. 5 No. 4 2014 4 Journal of Food Safety and Quality Apr. , 2014 范琳琳, 陈启和* (, , , 310058) 摘 要: , , , , , , , , 关键词: ; ; ; Composition and its mechanism of microflora in traditional fermented foods * FAN Lin-Lin, CHEN Qi-He (Department of Food Science and Nutrition , Fuli Institute of Food Science, Zhejiang University, Zhejiang Provincial Key Laboratory of Food Microbiotechnology Research, Hangzhou 310058, China) ABSTRACT: Traditional fermented food system is an important resource of identifying functional food mi- croorganisms. Many kinds of microorganisms constitute the complex micro-ecology environment of fermented foods, which is closely related to the quality and flavor of the fermentation products. At the same time, many fermentation products also were given some special activities due to the functional microorganisms. But in the process of microbial metabolism, there are also some harmful substance produced. The traditional fermented food safety problem has become the focus of researches. Therefore, to explore the community composition and metabolism of microbes in f