食品科学2025，Vol.46Issue(7)：1-10,10.DOI:10.7506/spkx1002-6630-20240808-069
发酵食品中微生物相互作用与风味品质塑造的研究进展
Research Progress in the Role of Microbial Interactions in Shaping the Flavor and Quality of Fermented Foods
摘要
Abstract
The flavor and quality of fermented foods are fundamentally influenced by microbial involvement.Microorganisms are the primary driving force behind the fermentation process,which is facilitated by microbial growth and reproduction,and especially by complex intra-and inter-species interactions,leading to the production of abundant nutritional components and unique flavor compounds.Numerous studies have been conducted on the community succession and individual contribution of microorganisms in fermented foods.In recent years,microbial interactions have gradually become the focus of research.This review delves into the core mechanisms by which microorganisms shape the flavor of fermented foods,with a focus on how quorum sensing(QS)regulates the metabolic activity and how group behavior of microorganisms and nutritional interactions promote the construction of microbial communities.It further examines the positive effects of different interaction types(mutualism,commensalism,amensalism,and competition)on the flavor profile of fermented foods.The review concludes by highlighting current problems and challenges,with the aim of providing insights for future research on microbial interactions and their impact on the flavor of fermented foods.关键词
发酵食品/微生物相互作用/群体感应/食品风味Key words
fermented foods/microbial interactions/quorum sensing/food flavor分类
轻工业引用本文复制引用
陈臣,莫海文,于海燕,田怀香,葛畅..发酵食品中微生物相互作用与风味品质塑造的研究进展[J].食品科学,2025,46(7):1-10,10.基金项目
国家自然科学基金面上项目(32472309) （32472309）
国家自然科学基金青年科学基金项目(32402065) （32402065）
