发酵食品微生物（microorganism for fermented food）是经发酵过程制造食品时所利用的。最常用的有酵母菌、曲霉以及细菌中的乳酸菌、醋酸菌、黄短杆菌、棒状杆菌等。
发酵加工过程也被广泛应用于微生物培养物，酶制剂，调味剂，香料，食品添加剂以及其他一系列高附加值产品的生产。
Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products.
由于泡菜是经过发酵制得的，它还含有许多对人体有益的微生物，所以泡菜是酸奶以外的另一种富含益生菌的食品。
Since kimchi is fermented it contains plentiful friendly bacterial strains, so it's a good alternative to dairy-based probiotics like yogurt.
着重介绍了发酵食品中的生物胺与微生物的关系，以及利用基因技术改造菌种的方法。
In this paper, the relationship about biogenic amines and microflora of fermented foods, and methods how to improving bacterium with the gene technology were introduced.
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