食品混菌发酵体系从传统工艺到精准发酵的转型

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DOI：10.3969/j.issn.1000-9973.2026.04.033

中图分类号：TS201.3 文献标志码：A 文章编号：1000-9973（2026）04-0232-07

Transformation of Food Mixed-Bacteria Fermentation System from Traditional Processes to Precision Fermentation

CUI Xin-ran， XUE Zhan-ying，CHEN Yi-fan， CHEN Yan，LI Xu，YE Ke-xin，LIU Na* （College of Biological Engineering，Henan University of Technology， Zhengzhou 450001，China） Abstract：Mixed-bacteria fermentation refers to the process of inoculating two or more fermented strains simultaneously or in a specific sequence into culture medium，conducting metabolic complementary fermentation under controlled fermentation parameters.Mixed-bacteria fermentation，through complex interactions among microorganisms（competition， synergy，commensalism，antagonism，etc.），not only enhances the flavor complexity of fermented food，significantly improves the nutritional value and production eficiency of product，butalso inhibits the growth of undesirable bacteria through microbial community competition，thereby extending theshelf life of food and improving its safety.Mixed-bacteria fermentation demonstrates uniquevalue inthe fieldof food fermentation. However，mixed-bacteria fermentation also poses potential risks and challenges，such as poor process controllability and the risk of antagonism among strains. In this paper，the diferences between mixed-bacteria fermentation and traditional natural fermentation as wellas single-bacteria fermentation are systematically elucidated. Through case studies of traditionally fermented food from Chinaand abroad，aswellasmodern innovationsinmixed-bacteria fermentation，the core value of mixed-bacteria fermentation is confirmed.Finally，how cutting-edge technologies such as synthetic microbial communities and gene editing engineering will propel mixedbacteria fermentation toward a new era of precision and customization is proposed，providing theoretical references for innovative development of the food fermentation industry.

Key words： fermented products; mixed-bacteria fermentation; microbial interaction;food industry

发酵食品指通过控制微生物生长和酶促反应来转化原料成分而生产的食品[1]。（剩余16616字）