Solid State Fermentation
Solid State Fermentation
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DOI：
10.1007/978-3-319-10464-5_10
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发表时间：
2015
期刊：
影响因子：
--
通讯作者：
J. Glassey;A. Ward
中科院分区：
文献类型：
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作者：
J. Glassey;A. Ward
奶酪是固态发酵的，在涂抹的奶酪中，表面微生物菌群形成生物膜.这两种增长模式都受到越来越多的关注和重新研究。从这些角度看待奶酪可能会提供新的工具和新的见解。奶酪基质是一种固态发酵，但它不同于许多正在开发的新的固态发酵，通常是好氧真菌过程，但它在测量系统参数和空间异质性方面面临许多相同的挑战。水的可用性（aw）和温度的重要性，作为控制因素的生物体能够生长和他们的表现是隐含在奶酪制作过程中，但可能不明确控制和操纵的固态发酵过程。生物膜的研究在发病机理、结垢和环境微生物学中是重要的，并且与实验室和许多工业过程不同，大多数微生物在生物膜中生长，而不是在悬浮液体培养物中作为共生生长。液体培养适合于采样和测量群体的平均性质，而生物膜中的细胞在空间上是异质的，并形成表型分化的亚群，其中测量个体细胞在空间和时间尺度上的动态性质是具有挑战性的。这一领域的新技术方法使这些研究变得易于处理，并为了解奶酪中和奶酪上微生物的行为提供了令人惊讶的复杂性和复杂性。
Cheese is a solid state fermentation and, in smear cheeses, the surface microflora a biofilm. Both these modes of growth have been the subject of increasing interest and renewed research. Looking at cheese from these perspectives may offer new tools and new insights. The cheese matrix is a solid state fermentation but it differs from many of the new solid state fermentations which are being developed, often aerobic fungal processes, but it shares many of the same challenges in the measurement of system parameters and spatial heterogeneity. The importance of water availability (aw) and temperature as controlling factors on both the organisms capable of growth and their performance are implicit in the cheese-making process but perhaps not as explicitly controlled and manipulated as in solid state fermentation processes. The study of biofilms is important in pathogenesis, fouling and environmental microbiology and, unlike in the laboratory and many industrial processes, most microorganisms grow in biofilms rather than as planktonic growth in suspended liquid culture. Liquid culture lends itself to sampling and the measurement of the average properties of a population whereas cells in biofilms are spatially heterogeneous and form phenotypically differentiated subpopulations in which it is challenging to measure the properties of individual cells dynamic across spatial and temporal timescales. New technological approaches in this area are making these studies tractable and throwing up surprising complexity and sophistication relevant to understanding the behaviour of microorganism in and on cheese.