传统食醋酿造过程中微生物群落的多样性及功能研究进展

采用传统酿造工艺的传统食醋,不仅具有独特的风味,而且是一种健康的功能食品.传统食醋的酿造过程靠经验控制,酿造微生物经过自发地在生产原料中富集,形成了复杂的群落结构.传统酿造工艺经过上千年的改良和传承,酿造微生物不断地发生着驯化,逐渐形成了相对稳定的菌群结构,不同的微生物群落结构可能是造成不同食醋风味迥异的原因.近年来,各国科研人员对食醋的传统酿造工艺机制展示出了浓厚的兴趣,本文综述了国内外在传统食醋酿造过程中的微生物群落的多样性和功能方面的研究进展.

The diversity and functional feature of microflora in traditional vinegar brewing process

Traditional vinegar brewed by traditional technologies was a kind of functional food with special flavor.The brewing process of vinegar was controlled empirically and it has a complicated structure of microflora formed by spontaneous enrichment of microorganisms in raw materials.After inheritance and improvement for thousands of years,the traditional vinegar brewing technology has formed a stable structure of microflora by a long-term domestication of microorganisms.The reason of special flavor of different vinegars may be due to the structure of microbial communities.Recently,many researchers showed great interest on the mechanism of traditional vinegar brewing.The aim of the present review is to introduce the latest research progress of the diversity of microbial communities and functional studies of main microorganisms in traditional vinegar fermentation process.