我国微生物食品的研究现状与发展趋势

中图分类号：TS201.3 文献标志码：A 文章编号：1008-0864（2025）12-0148-07

Abstract：Microbial foodsare keyfood categoriesproduced byusing microorganismsand their metabolites to transform biological substrates，where theselectionand breeding ofcore strainsand theprecisecontrol of fermentation processes directlydetermineflavor qualityand nutritionalfunctionality.Inrecent years，China has made remarkableprogressinshifting from traditional experience-basedprocessing todigitalizedand inteligentmodern manufacturing inthis field，and graduallestablished proprietarystrainrepositoriesand technologicalsystems.This paper systematically reviewed the research status，industrial scale and development trends of two major segments of microbial foods：traditional fermented foods（includingdairy，cereal，fruit-vegetableandmeatproducts）and functional microbial foods （including probiotics，synbioticsand postbiotics）.It focusedon summarizing China's technological breakthroughsand innovationsinkeyareassuchasmulti-omics-based analysisof microbial interactions，constructionofsyntheticmicrobialconsortia，intelligentfermentationequipmentand microencapsulation-based delivery systems.Theanalysis also revealed that the current industry stillfaced several challenges，including insuffcient independence in core strain resources，limited mechanistic understanding of health-related functions，andarelativelylowdegreeof standardization in production processes.Lookingahead，it would be essentialtoovercome criticalbotlenecks inthepreparationof high-activityprobiotic formulationsand in precision fermentation，to improverelevant standardsandevaluationsystems，and topromote thehigh-quality transformationof China's microbial food industry fromexperience-based manufacturing toscience-and inteligencedrivenmanufacturing，thereby providing asolid foundation for national health andfor theautonomousand controllable development of the food sector.

Keywords： microbial foods；traditional fermentation；probiotics；synbiotics；postbiotics；inteligent fermentation

微生物食品作为人类利用生物技术改造天然食品资源的典范，其独特的代谢转化机制与风味形成规律为人类提供了从基础营养供给到肠道微生态调节的全方位健康支持。（剩余15082字）