项目来源
国家重点研发计划(NKRD)
项目主持人
郑福平
项目受资助机构
北京工商大学
项目编号
2016YFD0400500
立项年度
2016
立项时间
未公开
研究期限
未知 / 未知
项目级别
国家级
受资助金额
3400.00万元
学科
现代食品加工及粮食收储运技术与装备
学科代码
未公开
基金类别
“现代食品加工及粮食收储运技术与装备”重点专项
关键词
传统酿造食品 ; 智能化 ; 技术装备 ; 风味物质 ; 微生物 ; Traditional brewing food ; intelligent ; technical and equipment ; flavors ; microorganisms
参与者
黄明泉；王柏文；李贺贺
参与机构
中国食品发酵工业研究院有限公司；江南大学；中国农业大学；天津科技大学
项目标书摘要：本项目针对我国传统酿造食品存在群体微生物体系复杂，代谢机制不清，造成产品品质风味批次稳定性差等问题，围绕我国传统优势酿造食品制造关键环节，采用多组学技术系统解析其典型微生物群落特征及动态演化规律、主要功能微生物代谢规律，解析其功能性成分、特征风味成分及其形成的代谢机制，探究关键微生物互作机制及调控策略，实现关键酿造环节微生物增殖和代谢的定向调控。系统收集我国传统酿造食品特有的微生物菌株，建立菌株实物库和信息库，取得我国常用酿造食品菌株的安全性和功能性评价数据，筛选获得具有提升我国传统酿造食品风味品质的功能微生物，建立面向风味的传统酿造食品多组学群体微生物定向调控技术，集成开发以智能化生产装备为主体的传统酿造食品现代酿造技术，实现在多家传统酿造食品生产企业的示范应用。
Application Abstract: As the unclear of complex microbial community system and their metabolic mechanism in Chinese traditional brewed food,resulting in the unstability of products quality,flavor and batch,this project focused on the key correlations between traditional brewed foods and manufacturing.In this project,we applied multi-omics technology to systematically analyze the characteristics of typical microbial community and the dynamic of the main functional microorganisms,to reveal the functional components,typical flavor components and their metabolic mechanism,explore the interactions beteewn key microbes and regulations,for realizing the directional regulation of microbial metabolism in the modern productions.Meanwhile,we systematically collected the unique strains from Chinese traditional brewed foods,established the physical and information database of strains,obtained the safety and functional evaluation of common strains,and screened the functional microorganisms asscociated with the flavors of Chinese traditional brewed foods.Furthermore,we established the directional regulation technology of traditional brewed foods,and developed the intelligent equipments with the modern brewing technology to be applied in several enterprises of traditional brewing foods.
项目受资助省
北京市
项目实施周期（年）
5
