中国食品学报2023，Vol.23Issue(12)：375-384,10.DOI:10.16429/j.1009-7848.2023.12.037
群体感应系统对发酵食品的影响
Effect of Quorum Sensing System on Fermented Foods
摘要
Abstract
Fermentation is an important strategy for food preservation,and fermented foods are the result of the joint ac-tion of a diverse range of microorganisms that impart a special flavor to the product.Quorum sensing system(QS)is a highly targeted and universal microbial regulation mechanism,which is based on population density and regulates the be-havior of multiple gene expressions by sensing the concentration of autoinducers(AI).According to different types of AIs,QS systems are classified into three major categories.The article provided an overview of fermented foods and the three major types of QS systems.The positive effects of QS systems on microbial co-culture,the prevention and control of harmful microorganisms,and the effects on fermented food quality were described.From the perspective of QS,the article broadens the research ideas of microorganisms in fermented foods,and lays the foundation for further improving the application of microorganisms in food production.关键词
群体感应/发酵食品/共培养/有害微生物/食品品质Key words
quorum sensing/fermented foods/co-culture/harmful microorganisms/food quality引用本文复制引用
金博,乔瑞芳,张菁,甄文婧,顾悦..群体感应系统对发酵食品的影响[J].中国食品学报,2023,23(12):375-384,10.基金项目
国家自然科学基金项目(32201996,31960467) （32201996,31960467）
