西南地区乳酸菌发酵蔬菜制品进展的研究

Lactic Acid Bacteria Fermented Vegetable Products in Southwest of China: a Review

我国发酵蔬菜制品历史悠久,可追溯到3000年前。蔬菜在乳酸菌等微生物的作用下,风味等发生变化,以达到长期保存和满足人类口味多样化的需求。我国西南地区,发酵制品种类丰富,历史悠久。本文总结了西南地区乳酸菌发酵蔬菜制品的研究进展,以期对推动西南地区蔬菜发酵制品的发展有所裨益。

China has a long history of fermented vegetable products, dating back to 3 000 years ago. Under the action of lactic acid bacteria and other microorganisms, the flavor of vegetables changes so as to achieve long-term preservation and meet the diverse needs of human taste. In southwest China, there are many kinds of fermented products with long history. The paper reviewed the progress of lactic acid bacteria fermented vegetable products in southwest China in order to promote the development of vegetable fermented products of that area.