食品与机械2024，Vol.40Issue(6)：1-10,10.DOI:10.13652/j.spjx.1003.5788.2024.60063
盐胁迫下微生物在发酵食品中耐盐及促发酵机制研究进展
Advances in salt tolerance and fermentation promotion mechanism of microorganisms in fermented foods under salt stress
摘要
Abstract
With the application of physiological and multi-omics technologies,they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress,which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods.The article reviews the common salt-tolerant microorganisms in fermented foods,the main salt-tolerant mechanisms,the fermentation-promoting properties in high-salt environments,and the methods to study the salt-tolerant and fermentation-promoting mechanisms,as well as the future direction of their development.关键词
盐胁迫/发酵微生物/耐盐机制/促发酵机制/多组学技术Key words
salt stress/fermenting microorganisms/salt tolerance mechanism/fermentation-promoting mechanism/multi-omics techniques引用本文复制引用
蒋雪薇,高兴彪,张旭旭,张天娇,方海宇,周德华..盐胁迫下微生物在发酵食品中耐盐及促发酵机制研究进展[J].食品与机械,2024,40(6):1-10,10.基金项目
湖南省重点研发项目(编号:2023NK2035) （编号:2023NK2035）
湖南省教育厅重点项目(编号:21A0197) （编号:21A0197）
长沙理工大学研究生科研创新项目(编号:CSLGCX23010) （编号:CSLGCX23010）
