乳酸菌与发酵蔬菜的风味

Relation between Lactic acid bacteria the flavor of fermented vegetable

蔬菜发酵据微生物来源有自然发酵和接种发酵加工方式,这2种发酵体系中乳酸菌为优势发酵菌种,不同的乳酸菌在发酵过程呈现一定的消长规律。微生物区系变化是影响发酵蔬菜风味形成的重要因素之一,论述自然发酵和接种发酵蔬菜风味形成的途径及发酵前后有机酸、氨基酸、核苷酸、脂肪酸以及挥发性香味成份的变化。为发酵蔬菜风味形成机理的研究提供有效依据。

It can be classified as two kinds of fermentation in vegetable according to the microorganism origin,one is natural fermentation and the other is inoculating fermentation. Lactic acid bacteria are the dominant microorganisms in both fermentation systems. Different Lactic acid bacteria showed the different swing during the fermentation. The variation of the microorganism flora is important for the flavor of vegetable. It was reviewed that the flavor how to for in the both kinds of fermented vegetable,and that the changes of organic acid, amino acid,fatty acid, nucleo-tide and the flavor compounds were discussed in the paper all this had offered the grounds to stud-y the mechanism of flavor formation in vegetable fermentation.