陈镜如,边鑫,杨杨,邢童林,王子轩,任丽琨,胡良术,何林阳,张娜

• 1:哈尔滨商业大学食品工程学院黑龙江省谷物食品与综合加工重点实验室黑龙江省普通高校食品科学与工程重点实验室

摘要(Abstract)：

中国传统发酵食品由于微生物的发酵作用改善产品的营养价值并赋予产品独特的风味，成为人们饮食中重要的组成部分。文章主要阐述了我国传统发酵食品常用的微生物检测技术，并对中国传统发酵食品微生物多样性的研究进展进行了综述，旨在为筛选优良发酵菌株，调控中国传统发酵食品的发酵过程提供理论参考。

关键词(KeyWords)： 传统发酵食品;测序方法;微生物多样性;核心微生物

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省科技重大专项资助(2019ZX08B02);; 国家自然科学基金(32072258);; 中央财政支持地方高校发展专项资金优秀青年人才支持计划项目;; 哈尔滨商业大学“青年创新人才”支持计划(2019CX06);哈尔滨商业大学博士科研启动金项目(2019DS09)

作者(Author): 陈镜如,边鑫,杨杨,邢童林,王子轩,任丽琨,胡良术,何林阳,张娜

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