中文摘要：

中国传统发酵食品有着上千年的历史,已经成为中国饮食文化中不可缺少的部分。微生物是发酵食品的灵魂,为了探究传统发酵食品中的微生物组成,多种依赖培养和非培养技术都已应用于不同发酵体系的微生物菌相分析中。高通量测序技术是近几年兴起的生物学技术,它极大地方便了环境微生物多样性的研究,促进了我们对复杂微生物环境的认知,其在发酵食品中的应用提升了我们对发酵食品品质与微生物关系的认识水平。本文综述了高通量测序技术在探究我国传统发酵食品菌相中的应用,总结分析了不同发酵体系中微生物的组成和动态变化。

英文摘要：

Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.