宏组学在发酵食品微生物群落研究中的应用进展

doi:10.13560/j.cnki.biotech.bull.1985.2018-0914

摘要/Abstract

摘要： 发酵食品是人类饮食的重要组成部分,深入研究其中的微生物群落结构、代谢及其活性,对于充分探索微生物资源、促进发酵食品的质量具有深远意义。目前,随着后基因组学时代的到来,测序技术的迅猛发展及其成本的降低,主要基于宏基因组学、宏转录组学,宏蛋白质组学和代谢组学在内的宏组学技术已经应用于微生物群落的多样性、结构及潜在基因功能等方面,为发酵食品潜在分子机制的研究奠定了基础。总结了在发酵食品中应用的宏组学（宏基因组学、宏转录组学,宏蛋白质组学和代谢组学）技术。随后,对奶酪、发酵酒精饮料、发酵蔬菜、发酵茶、发酵豆制品和食醋环境中微生物群落结构和功能方面的宏组学研究进行了综述,揭示了发酵食品中有益基因和生物活性物质的来源,并简单概述了这些技术的优势及其现阶段所存在的不足,旨为未来发酵食品的科学研究和工业生产提供一定参考。

关键词: 宏组学, 发酵食品, 微生物群落

Abstract: Fermented food is an important part of human diet,thus it is far-reaching significance to fully explore the microbial resources and promote the quality of fermented foods via thoroughly studying the microbial community structures,metabolisms and activity. With the advent of the post-genomics era,the rapid development of sequencing technology and the reduction of its cost,meta-omics mainly based on metagenomics,metatranscriptomics,metaproteomics and metabolomics has been applied to the diversity,structure and potential gene functions of microbial communities,laying a foundation for studying potential molecular mechanisms of fermented foods. This paper summarizes the techniques of meta-omics（metagenomics,metatranscriptomics,metaproteomics and metabolomics）used in fermented foods. Subsequently,the paper reviews the meta-omics study on the structure and function of microbial communities in cheese,fermented alcoholic beverages,fermented vegetables,fermented tea,fermented soy products and vinegar environment,and reveals rich sources of valuable genes and bioactive substances in fermented foods. It also briefly outlines the advantages of these technologies and the shortcomings of them at current stage,aiming at providing a reference for future research and industrial production of fermented foods.

Key words: meta-omics, fermented food, microbial community

田露, 闵建红, 张帝, 龚国利. 宏组学在发酵食品微生物群落研究中的应用进展[J]. 生物技术通报, 2019, 35(4): 116-124.

TIAN Lu MIN, Jian-hong, ZHANG Di, GONG Guo-li. Application of Meta-omics in Studying Microbial Community of Fermented Food[J]. Biotechnology Bulletin, 2019, 35(4): 116-124.

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