Microbiological Food Safety in Fermented Foods

发酵食品中的微生物食品安全

• 批准号: 521893-2017
• 负责人: Reid, Gregor
• 金额: $ 1.82万
• 依托单位: University of Western Ontario
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=640240
• 关键词: Microbiological; Food; Safety; Fermented; Foods

Fermented foods have long been known to confer health benefits, yet in Canada there has been a deficit in the types that areavailable for consumption. The recent creation of small business dedicated to making novel fermented food options, has been metwith excitement in different parts of the world. However, the identity of the microbes contained in these products is often not wellcharacterized. We will use traditional microbial culture and DNA sequencing to identify the organisms producing kombucha andother fermented foods here in London, ON. Importantly, we will investigate the role played by these microbes in taste, texture andproduction of factors, such as short chain fatty acids known to play a role in metabolism. These studies will advance ourunderstanding of how microbes in our food supply work, and substantiate the basis for new micro-enterprises in Canada, a countryrich in natural resources.

长期以来，人们都知道发酵食品对健康有益，但在加拿大，可供食用的发酵食品种类却一直短缺。最近成立的一家致力于生产新型发酵食品的小企业在世界各地引起了轰动。然而，这些产品中所含微生物的特性通常没有得到很好的表征。我们将使用传统的微生物培养和 DNA 测序来鉴定在安大略省伦敦生产康普茶和其他发酵食品的生物体。重要的是，我们将研究这些微生物在味道、质地和因子生产中所发挥的作用，例如已知在新陈代谢中发挥作用的短链脂肪酸。这些研究将增进我们对食品供应中微生物如何运作的理解，并为加拿大这个自然资源丰富的国家的新型微型企业奠定基础。