食品科学2012，Vol.33Issue(23)：346-350,5.
3种分子生物学技术在传统发酵食品微生物多样性研究中的应用
Application of Three Molecular Biotechnologies in Microbial Diversity of Microorganisms from Traditional Fermented Foods
摘要
Abstract
Traditional fermented foods with their own production methods have existed for centuries in China.These foods have special flavour and functions due to a great variety of microorganisms during their production processes.Recently,the modernization and industrialization of these fermented foods their production methods and food safety have gained extensive attention.Biodiversity and functions of microorganisms during fermentation process have become the hot topics of traditional fermented foods.Molecular biotechnologies,such as metagenomics,DNA microarray and real-time PCR,were widely used for studying microorganisms of traditional fermented foods.In this article,current progresses are summarized,which provides insights into current trends for these technologies in the application of traditional fermented foods.关键词
传统发酵食品/宏基因组学/基因芯片/实时定量PCR/微生物多样性Key words
traditional fermented foods/metagenomics/DNA micro-array/real-time PCR/microbial diversity分类
生物科学引用本文复制引用
聂志强,王敏,郑宇..3种分子生物学技术在传统发酵食品微生物多样性研究中的应用[J].食品科学,2012,33(23):346-350,5.基金项目
国家“863”计划项目（2012AA021303 （）
2012AA022108 （）
SS2013AA100106） （）
国家自然科学基金项目 （）
教育部“长江学者和创新团队发展计划”项目 （）
高等学校博士学科点专项科研基金项目 （）
天津科技大学研究基金项目 （）
