| 代谢组学在食品发酵研究中的应用现状及展望 |
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| 引用本文： | 韩北忠,吴小禾,龚霄. 代谢组学在食品发酵研究中的应用现状及展望[J]. 中国食品学报, 2011, 11(9) |
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| 作者姓名： | 韩北忠 吴小禾 龚霄 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院 北京 100083 |
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| 摘 要： | 介绍代谢组学的概念、特性和技术平台.综述代谢组学在食品发酵研究中的应用现状,包括发酵菌种筛选、分类和鉴定,功能基因研究和代谢途径解析,发酵过程调控和工艺优化等多个方面.分析当前存在的问题,并对代谢组学在食品发酵研究中的发展前景作展望.
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| 关 键 词： | 代谢组学 食品发酵 生物标志物 |
Application of Metabolomics in Food Fermentation:Status and Prospect |
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| Han Beizhong , Wu Xiaohe , Gong Xiao. Application of Metabolomics in Food Fermentation:Status and Prospect[J]. Journal of Chinese Institute of Food Science and Technology, 2011, 11(9) |
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| Authors: | Han Beizhong Wu Xiaohe Gong Xiao |
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| Affiliation: | Han Beizhong Wu Xiaohe Gong Xiao(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083) |
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| Abstract: | The concept,characteristics and technology platform of metabolomics are introduced.Current application in the food fermentation,including strain screening,classification and identification,functional genomics study and metabolic pathway analysis,and fermentation control and optimization are summarized in this paper.The problems and future perspectives of metabolomics research are discussed. |
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| Keywords: | metabolomics food fermentation biomarkers |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
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