Progress of Research Methods for Microbial Diversity in Fermented Foods

doi:10.7506/spkx1002-6630-201315076

Abstract

Abstract:

Fermented food is very popular with consumers due to its unique flavor and high nutritional value. Its quality
is affected by the composition and changes of fermentation microflora. Understanding of the microflora in fermented
foods can provide a theoretical basis for the analysis of quality formation mechanism improvement of product safety and
stability. In this article, the recent progress on research methods for microbial diversity is reviewed, and the advantages and
disadvantages of various methods are discussed.

Key words: fermented food, microbial diversity, research methods

CLC Number:

TS201.3

SHU Chang1,2，WU Chun-sheng1,2，ZHONG Ci-ping1,2，SUO Hua-yi1,2，LI Lin1,2,*. Progress of Research Methods for Microbial Diversity in Fermented Foods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315076.

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[13]	HOU Wenfu, YUE Qiqi, HAN Qianhui, WANG Hongxun, ZHOU Min, MIN Ting, PAN Siyi. Inhibition of ε-Poly-lysine on Dominant Spoilage Bacteria in Grass Carp and Its Effect on Microbial Diversity during Cold Storage [J]. FOOD SCIENCE, 2020, 41(17): 223-230.
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[15]	REN Airong, HUANG Yongguang, TU Huabin. Diversity and Function of Culturable Bacteria in Daqu and Brewing Environment of Moutai-flavor Baijiu in Maotai Town [J]. FOOD SCIENCE, 2020, 41(14): 195-202.

Progress of Research Methods for Microbial Diversity in Fermented Foods

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