食品科学2018，Vol.39Issue(3)：330-337,8.DOI:10.7506/spkx1002-6630-201803049
基于宏基因组和宏转录组的发酵食品微生物研究进展
Metagenomic and Metatranscriptomic Analysis of Microbiota in Fermented Foods: Review of Recent Advances
摘要
Abstract
Exploring the microbial community structure, succession and functional genes in traditional fermented foods has been the focus of common concern for academic and industrial researchers in the field of food for many years. Because of its high efficiency and relatively low cost, high-throughput sequencing has become one of the most important tools for exploring the microbiota of fermented foods. Based on high-throughput sequencing, metagenomics and metatranscriptomics have greatly advanced our knowledge about microbial succession, interaction and functional genes in various fermented foods. Here, we review the progress that has been made over the past eight years in the metagenomic and metatranscriptomic analysis of the microbiota in fermented foods. We also discuss the limitations and prospects of metagenomics and metatranscriptomics. We hope that this review will provide useful information for future research and industrial production of fermented foods.关键词
发酵食品/宏基因组学/宏转录组学/微生物群落结构/演替变化规律/功能基因挖掘Key words
fermented foods/metagenomics/metatranscriptomics/microbial community structure/microbial succession/discovery of functional genes分类
轻工纺织引用本文复制引用
雷忠华,陈聪聪,陈谷..基于宏基因组和宏转录组的发酵食品微生物研究进展[J].食品科学,2018,39(3):330-337,8.基金项目
广东省公益研究与能力建设专项资金项目(2015A020209029) （2015A020209029）
