Research Progress on Network Construction of Synthetic Microorganism in Traditional Fermented Food
In the traditional food fermentation process,the fluctuation of natural microorganism leads to the instability of food quality.This review regards traditional fermented food as research object.The microbial metabolism of fermentation process has non-control safety,functionality,resource utilization,and many other problems in the food industry,building the network of core microorganisms and the fermentation kinetics control technology,thus establishing a clear network of species interactions.According to the relevance of network interaction,the core microorganisms of participating in the whole fermentation process and contributing to the important contribution are screened out,and the ecological environment-community succession rule and geographical distribution of the microorganisms in the fermentation process are explored,so as to achieve the artificial ideal fermentation state.Finally,the mathematical model is used to construct the fermentation kinetics model to monitor the whole fermentation process.
traditional fermentationsynthetic microorganismmetabolic networkkinetic model
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