Yang Qilin, Yao Hongli, Liu Shuangping, Mao Jian
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.
Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China.
Front Microbiol. 2022 Apr 8;12:664850. doi: 10.3389/fmicb.2021.664850. eCollection 2021.
Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made by controlling the growth of microorganisms and the transformation of raw and auxiliary food components, which provide the human body with many beneficial nutrients or health factors. As fungus widely used in traditional Chinese fermented foods, molds and yeasts play an irreplaceable role in the formation of flavor substances and the production of functional components in fermented foods. The research progress of molds and yeasts in traditional Chinese fermented foods from traditional to modern is reviewed, including the research on the diversity, and population structure of molds and yeasts in fermented foods. The interaction between fermenting mold and yeast and the latest research results and application development prospects of related industries were discussed.
发酵是一项有着数千年悠久历史的古老食品保存和加工技术，至今仍在世界各地沿用。发酵食品通常被定义为通过控制微生物生长以及食品原料和辅料成分的转化而制成的食品或饮料，它们为人体提供许多有益的营养成分或健康因子。霉菌和酵母作为广泛应用于中国传统发酵食品中的真菌，在发酵食品风味物质的形成和功能成分的产生过程中发挥着不可替代的作用。本文综述了霉菌和酵母在中国传统发酵食品中从传统到现代的研究进展，包括对发酵食品中霉菌和酵母的多样性及种群结构的研究。讨论了发酵霉菌与酵母之间的相互作用以及相关产业的最新研究成果和应用发展前景。
