乳酸菌发酵酸菜研究进展

Research Progress of Sauerkraut Fermented by Lactic Acid Bacteria

由于酸菜是由乳酸菌等多种微生物发酵新鲜蔬菜而成的食品,含有多种可食用营养成分和功能性物质,如乳酸菌胞外多糖、L-乳酸、共轭亚油酸、乳酸菌素等,可以调节胃肠道中微生物平衡,提高人体免疫力,具有抗癌、抗肿瘤的功能;酸菜的风味、质量、营养价值与乳酸菌的种类和数量密切相关,不同原料与工艺的发酵酸菜中存在着较为不同的乳杆菌群,但不同地区的发酵酸菜中都含有植物乳杆菌;加菌发酵中直投式乳酸菌发酵技术可以提升酸菜的食用安全性,同时向培养基中添加壳寡糖和豆粨水解液等物质能促进乳酸菌生长,提升酸菜的品质。因此,探讨了传统发酵酸菜中乳酸菌的微生物学、生产工艺、营养价值和功能特性具有重要意义,基于此,回顾了酸菜中乳酸菌的研究现状并进行了综述,为今后直投式乳酸菌发酵剂的筛选和研制、发酵酸菜的工业化生产提供参考。

Sauerkraut is a food made from lactic acid bacteria and other microorganisms fermented from fresh vegetables.It contains a variety of edible nutrients and functional substances,which can regulate the balance of microorganisms in the gastrointestinal tract,imporove human immunity,and have anti-cancer and anti-tumor functions.At the same time,the type and quantity of lactic acid bacteria are closely related to the flavor,quality and nutritional value of sauerkraut.Therefore,it is of great significance to explore the microbiology,production process,nutritional value and functional characteristics of lactic acid bacteria in traditional fermented sauerkraut.The review was carried out to provide reference for the screening and development of direct-investment sauerkraut lactic acid bacteria starter,and the industrial production of fermented sauerkraut.