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Review | Publishing Language: Chinese | Open Access

Progress in Culturemics Research on Beneficial Intestinal Bacteria

Xia YU Feiyan ZHAOZhihong SUN ( )
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
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Abstract

Gut microbes especially the beneficial ones play an important role in maintaining human health. At present, the research methods for intestinal microbes are mainly based on non-culture technologies such as metagenomics. The relationship between intestinal microbes and the body’s health can be found by using metagenomic sequencing technology. Researchers have found that most of the bacteria in the gut are uncultured, and their molecular mechanisms of action are unclear. Culturomics can be used to successfully isolate and culture some intestinal bacteria difficult to culture by improving the composition of culture medium and optimizing the culture conditions. The application of culturomics provides technical support for research on the functions of intestinal bacteria in the host and further screening of beneficial intestinal bacteria. Therefore, using culturomics technology to cultivate more beneficial intestinal bacteria and studying their phenotypes and gene functions are future research priorities. This article reviews the culturomics of and the cultivation methods for intestinal beneficial bacteria for the purpose of providing a reference for the cultivation of beneficial intestinal microorganisms for human health.

CLC number: Q93-335 Document code: A Article ID: 1002-6630(2023)23-0365-07

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Food Science
Pages 365-371

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Cite this article:
YU X, ZHAO F, SUN Z. Progress in Culturemics Research on Beneficial Intestinal Bacteria. Food Science, 2023, 44(23): 365-371. https://doi.org/10.7506/spkx1002-6630-20221210-103

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Received: 10 December 2022
Published: 15 December 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).