崔欣然,薛战英,陈怡帆,陈岩,李旭,叶可欣,刘娜

• 1:河南工业大学生物工程学院

摘要(Abstract)：

混菌发酵指将两种及两种以上发酵菌种共同或按照特定的顺序接种到培养基质中，在可控的发酵参数下开展代谢互补发酵的过程。混菌发酵通过微生物间复杂的相互作用(竞争、协同、偏利、拮抗等),不仅能使发酵食品的风味更具层次感，显著提升产品的营养价值与生产效率，而且能通过菌群竞争抑制杂菌生长，延长食品的货架期并增强其安全性，在食品发酵领域展现出独特的价值。但同时混菌发酵也存在着潜在的风险与挑战，如过程中可控性较差、菌种之间存在拮抗的风险等。文章系统阐述了混菌发酵与传统自然发酵和单菌发酵的差异。通过中外传统发酵食品和现代创新的混菌发酵案例，证实了混菌发酵的核心价值。最后，展望了合成微生物群落、基因编辑工程等前沿技术如何推动混菌发酵迈向精准化、定制化的新时代，为食品发酵工业的创新发展提供理论参考。

关键词(KeyWords)： 发酵产品;混菌发酵;微生物互作;食品工业

Abstract:

Keywords:

基金项目(Foundation): 河南省重大科技专项项目(小麦营养基因组学解析及功能食品创制与产业化)(231100110300)

作者(Author): 崔欣然,薛战英,陈怡帆,陈岩,李旭,叶可欣,刘娜

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