Applications of Metabolomics in Fermented Food with Lactic Acid Bacteria

doi:10.11924/j.issn.1000-6850.casb14100101

Abstract

Abstract: The lactic acid bacteria (LAB) are a kind of probiotics with immuno-regulation and anti-mutation functions. LAB can play an important role in fermented food industry. Techniques of metabolomics have been widely applied in food industry producing fermented food by LAB, such as process monitoring, product typing, and flavor formatting and so on. In this article, the isolation and detection technologies as well as data analysis method are introduced. The current applications of metabolomics in fermented food with lactic acid bacteria were elaborated, including dairy products, soy products, pickled products and drinks. In the near future, the metabolomics research on fermented food by LAB would focus on metabolic mechanism, construction and enlargement of database, as well as the combination of metabolomics with genomics, proteomics and other systematic biological techniques. In particularly, metabolomics would be applied in the product exploration and quality control of fermented bean curd, Chinese pickle and other traditional fermented food by LAB. Therefore, this would lead to the improvement of production protocol and promotion of development level of the relevant fields.

Zhao Dan,Du Renpeng,Liu Pengfei,Pan Chao and Ge Jingping. Applications of Metabolomics in Fermented Food with Lactic Acid Bacteria[J]. Chinese Agricultural Science Bulletin, 2015, 31(8): 240-244.

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