发酵类食品中微生物鉴定方法及功能研究进展

发酵类食品是主要通过直接接种微生物而产生特殊风味或者将食物浸入含有微生物的臭卤水中，从而获得特殊食品风味的中国传统食品。其中，采用含有微生物的卤水进行发酵是常见的发酵方式。因此，微生物在该类食品中一直扮演着一种非常重要的角色，具有较高的研究价值。本文阐述了发酵类型的食品所需要的卤水中微生物的鉴定常用方法，以及卤水微生物与风味成分的产生之间的关系，同时论述了卤水中微生物在各种发酵食品制作过程中所起到的功能特性，包括提高豆制品的营养价值、延长保质期、去除有害成分等问题，并提出了较为可行的新型发酵类食品卤水改进方向，为进一步开发理想的食品微生物发酵剂，控制有害物质的残留、拓展相关有益微生物资源的研究提供较为明确的指导方向。

Research Progress of Microorganism Identification Methods and Functions in Fermented Food

Fermented foods are traditional Chinese foods that produce special flavors by directly inoculating microorganisms or immersing the food in stinky brine containing microorganisms to obtain special food flavors. Among them, using brine containing microorganisms for fermentation is a common fermentation method. Therefore, microorganisms have always played a very important role in this type of food and have high research value. This review describes the common methods for identification of microorganisms in brine required for fermented foods, and the relationship between brine microorganisms and the production of flavor components. At the same time, the functional characteristics of the microorganisms in the brine in the production of various fermented foods are discussed, including issues such as improving the nutritional value of soy products, extending the shelf life, and removing harmful ingredients. The improvement direction of the more feasible new fermented food brine are proposed to provided clear guidance for the further development of the ideal food microbial starter, the control of the residue of harmful substances, and the expansion of related beneficial microbial resources.