中国泡菜乳酸菌群落结构动态变化研究进展

Review of the Diversity and Dynamics of Lactic Acid Bacteria in Chinese Paocai

论文综述了泡菜乳酸菌的微生物群落变化、微生物多样性以及环境因子与泡菜微生物之间的关系。大量研究表明,泡菜发酵过程中乳酸菌、酵母菌和肠杆菌数量动态变化,乳酸菌是绝对的优势菌,主导了泡菜发酵;现有报道的乳酸菌包括10余个属100多个种,报道最多的是Lactobacillus属,且大部分情况下认为该属中Lactobacillus plantarum和Lactobacillus pentosus是分离最多的或者优势菌。内在和外在的环境因素包括温度、盐度、工艺和原料品种等是影响泡菜乳酸菌群落结构的重要因素,其中温度、盐度影响最大。

The article review the microbial changes, microbial diversity and interactions between environments and paocai microbe. A lot of research shows amount of lactic acid bacteria, coliform and yeasts vibrate during the fermentation of paocai, and lactic acid bacteria dominates the fermentation. It also has been reported that about 10 genera and over 100 species were found during the fermentation of paocai. In most case, Lactobacillus plantarum and Lactobacillus pentosus are the predominant species in most fermentations. Internal and external factors including temperature, salt concentrations, technologies, raw materials and et al. influence the lactic acid bacteria communities. The most important influencing factors includes temperature and salt concentrations.