野生菌株特征功能基因过表达在食品领域中的研究进展

微生物菌种影响着发酵工业的发展，菌种的质量优劣从根本上决定了发酵食品质量的好坏。近年来，科学家已经从自然环境筛选到很多具有特征功能的野生菌株，并以基因工程方法过表达其功能基因，加强功能特性，以期获得工业化生产的工程菌。该综述阐述了基因过表达技术在食品领域的研究进展，重点概述了该技术在增加物质产量和增强微生物适应环境能力等方面的突出作用，讨论了工程菌的安全性及转基因食品检测技术，展望该技术在改造野生菌株能力方面的美好发展前景，旨在为今后基因工程菌的构建研究提供思路，为深入探究工程菌与发酵食品改善之间的关系奠定基础。

Research progress on characteristic functional gene over-expression of wild strains in the food field

Microbial strains affect the development of the fermentation industry. The quality of the strains fundamentally determines the quality of the fermented foods. In recent years, scientists have screened many wild strains with characteristic functions from the natural environment and over-expressed their functional genes by gene engineering methods to enhance the functional characteristics. In this review, the research progress of gene over-expression technology in the food filed was described, the outstanding role of this technology in increasing material yield and enhancing the ability of microorganisms to adapt to the environment was summarized, the safety of engineering strains and the detection technology of genetically modified food were discussed, and the promising development prospect of the technology in transforming the ability of wild strains was expected, aiming to provide ideas for the construction of genetically engineered strains in the future and lay the foundation for further exploration of the relationship between the engineered strains and the improvement of fermented foods.