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- W2361729498 abstract "Traditional fermented food system is an important resource of identifying functional food microorganisms. 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 community 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." @default.
- W2361729498 created "2016-06-24" @default.
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- W2361729498 date "2014-01-01" @default.
- W2361729498 modified "2023-09-23" @default.
- W2361729498 title "Composition and its mechanism of microflora in traditional fermented foods" @default.
- W2361729498 hasPublicationYear "2014" @default.
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