发酵食品与益生菌资源开发团队简介

日期:2015-01-22 | 来源: | 作者: | 阅读次数:
本研究方向主要采用生物技术在乳酸菌、红曲霉菌、酵母菌、食用真菌等微生物资源的开发方面进行基础性研究,同时,在发酵乳制品、发酵果蔬、发酵豆制品、红曲等发酵食品方面进行应用性研究。主要包括:
1. 乳酸菌、红曲霉菌、酵母菌、食用真菌等食品微生物资源的开发及分子育种、代谢调控分子机理、基因组学、蛋白质组学和代谢组学研究;
2. 发酵食品的发酵机理、发酵调控、发酵工艺、发酵菌群研究;
3. 食品酶制剂、生物活性肽、微生物多糖、发酵食品功能因子的生物合成机理、结构解析、功能研究及新产品开发与产业化;
4. 香椿、紫苏等农产品功能因子鉴定和新产品开发。

    The main research direction is using biotechnology for the basic research on microbial resources development, including lactic acid bacteria, monascus, yeast and edible fungi. We also conducted application research on fermented dairy products, fermented fruit and vegetable, fermented bean products, monascus fermentation, etc. Mainly including:
1.The development of food microorganism resources in lactic acid bacteria, monascus, yeast and edible fungi, and researches in molecular breeding, molecular mechanism of metabolic regulation, genomics, proteomics and metabonomics;
2.The fermentation mechanism, regulation and control, process and flora of fermented food;
3.Food enzyme, bioactive peptides, microbial polysaccharides, the biosynthetic mechanism, structure and function of fermented food functional factors, and the new product development and industrialization;
4.Identification of functional factors of agricultural products (toona sinensis and perilla, etc.) and the development of new products.

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