泡菜发酵中微生物的研究

Study on Microorganisms in Fermentation of Pickles

泡菜的产生与形成是由多种天然微生物共同发酵的自然结果,研究泡菜发酵过程中的微生物,对于进一步深入研究和掌握泡菜发酵的生物化学理论,建立一个泡菜微生物发酵的过程并且和泡菜风味物质之间的联系形成一套可控制和相互调节的自动化系统,从而为进一步实现我国泡菜发酵和生产的工业化、自动化过程产生了极其重要的影响和意义。当前国内外的学者分别都给予了“泡菜微生物”课题相应的战略性关注和高度重视。文章通过大量搜集、查阅与“泡菜发酵中微生物”相关的各类文献,并对该相关课题或相关领域已有研究成果进行综合性分析与介绍,对国内外的有关此研究课题的相关学术论点问题作了简要的论述。文章主要从泡菜的种类和制法、泡菜发酵微生物的类型和作用、研究泡菜中微生物所采用的方法和发酵式泡菜中不同发酵条件微生物的种类及其生长情况等几个方面归纳和综述了近年来泡菜中发酵微生物研究发展现状。文章结合现在的情况和我国对泡菜微生物产业的相关研究,指出了今后几年泡菜发酵微生物的研究发展工作的几个重点和不足。

The production and formation of pickles is the natural result of co-fermentation of various natural microorganisms.Studying the microorganisms in the fermentation process of pickles has extremely important influence and meaning for further studying and mastering the biochemical theory of fermentation of pickles,establishing a process of microbial fermentation of pickles and forming an automatic system of control and mutual regulation with relation to the flavor substances of pickles,thus realizing the industrialization and automation process of fermentation and production of pickles in our country.At present,scholars at home and abroad have given corresponding strategic attention and high attention to the topic of“microorganisms in pickles”.In this paper,the related academic issues about this research subject at home and abroad are briefly discussed through collecting and consulting a large number of literatures related to“microorganisms in fermentation of pickles”and making a comprehensive analysis and introduction of the existing research results on this topic or related fields.The research and development status of microorganisms in fermentation of pickles in recent years is summarized from the types and production methods of pickles,the types and functions of microorganisms in fermentation of pickles,the methods used to study the microorganisms in pickles,and the types and growth of microorganisms under different fermentation conditions in fermented pickles.Several emphases and deficiencies in the research and development of microorgan isms in fermentation of pickles in the next few years are pointed out based on the present situations and the related research on the pickle microbial industry in China.