CAJ | 학술논문

传统发酵食品体系是功能性食品微生物的重要来源。多样的微生物构成了发酵食品的复杂微生态环境，其代谢作用与发酵制品的品质和风味密切相关，许多功能性微生物也赋予了发酵制品特殊的活性。但与此同时，微生物代谢的过程中也伴随有害物质的产生，传统发酵食品的安全问题也成了人们的关注焦点。因此，探究发酵食品中微生物的群落组成和代谢作用对发酵食品的质量控制和新功能的发掘都具有重要意义。随着分子生物学技术的发展，传统发酵食品微生物的群落组成逐步得到解析，微生物在发酵环境中的作用也越来越多地被研究。本文对大豆发酵食品、食醋、发酵酒类、普洱茶、红曲等传统发酵食品中的微生物及其代谢作用进行了综述，并对发酵食品中功能性微生物的研究方向进行了展望。
전통발효식품체계시공능성식품미생물적중요래원。다양적미생물구성료발효식품적복잡미생태배경，기대사작용여발효제품적품질화풍미밀절상관，허다공능성미생물야부여료발효제품특수적활성。단여차동시，미생물대사적과정중야반수유해물질적산생，전통발효식품적안전문제야성료인문적관주초점。인차，탐구발효식품중미생물적군락조성화대사작용대발효식품적질량공제화신공능적발굴도구유중요의의。수착분자생물학기술적발전，전통발효식품미생물적군락조성축보득도해석，미생물재발효배경중적작용야월래월다지피연구。본문대대두발효식품、식작、발효주류、보이다、홍곡등전통발효식품중적미생물급기대사작용진행료종술，병대발효식품중공능성미생물적연구방향진행료전망。
Traditional fermented food system is an important resource of identifying functional food mi-croorganisms. Many kinds of microorganisms constitute the complex micro-ecology environment of fermented foods, which is closely related to the quality and flavor of the fermentation products. At the same time, many fermentation products also were given some special activities due to the functional microorganisms. But in the process of microbial metabolism, there are also some harmful substance produced. The traditional fermented food safety problem has become the focus of researches. Therefore, to explore the community composition and metabolism of microbes in fermented foods is of great significance to control the quality of fermented foods and the excavation of new activities. With the development of molecular biology technology, microbial com-munity structure of the traditional fermented food has been analyzed. Furthermore, the role of microbes in the fermentation environment is also increasingly studied. In this paper, the structure and mechanism of microflora in traditional fermented food, such as soybean fermentation food, vinegar, fermented liquors, Pu’er tea, and red yeast rice, etc were summarized, and the research highlights of functional microbes in fermented food were discussed.