摘要
米曲霉是一种好气性真菌,在酒类、酱类及酱油等发酵制品中发挥着重要作用。它主要通过在食品发酵过程中分泌各种酶类降解大分子物质,增加食品中醇类、酚类、醛类和酯类等风味物质含量,从而提高了发酵制品的商品价值。随着基因组学和蛋白质组学等技术的兴起,关于米曲霉基因内部调控和相关蛋白表达情况有了更清晰的认识。文章对米曲霉功能基因组学、蛋白组学和在发酵制品中的应用等方面的研究进展进行了综述,为米曲霉在食品领域的进一步开发利用提供了理论参考。
Aspergillus oryzae is a kind of aerophilic fungus,which plays an important role in fermented products such as wine,sauce and soy sauce.It could increase the content of flavor substances such as alcohols,phenols,aldehydes and esters in food by secreting various enzymes to degrade macromolecular substances,thus increasing the commodity value of fermented products.With the development of genomics and proteomics,the internal regulation of Aspergillus oryzae genes and the expression of related proteins have been more clearly understood.In this paper,the research progress of functional genomics,proteomics and application in fermented products of Aspergillus oryzae are reviewed,which have provided theoretical reference for further development and utilization of Aspergillus oryzae in food field.
作者
钱晓庆
黄煌
陈茂彬
周冉冉
李可心
张玉
QIAN Xiao-qing;HUANG Huang;CHEN Mao-bin;ZHOU Ran-ran;LI Ke-xin;ZHANG Yu(Key Laboratory of Fermentation Engineering,Ministry of Education,College of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Collaborative Innovation Center for Industrial Fermentation in Hubei Province,Wuhan 430068,China;Key Laboratory of Industrial Microbiology in Hubei Province,Wuhan 430068,China)
出处
《中国调味品》
CAS
北大核心
2021年第11期183-186,200,共5页
China Condiment
基金
“十三五”国家重点研发计划项目重点课题子课题(2016YFD0400500)
湖北工业大学博士科研启动基金(BSQD12144)。
关键词
米曲霉
发酵
功能基因组学
蛋白组学
Aspergillus oryzae
fermentation
functional genomics
proteomics
