酱腌菜中微生物及与产品风味品质关系研究进展

Research Progress of Microorganisms in Pickles and Their Relationship with Flavor and Quality of Products

酱腌菜是中国传统发酵食品,在中国已有几千年的历史。酱腌菜因其独特的风味品质和益生作用在世界范围内作为健康食品受到广泛关注。近年来,随着下一代高通量测序技术、第三代测序技术、宏基因组学以及宏转录组学等分子生物学技术在发酵食品研究中的广泛应用,有关酱腌菜中的微生物群落多样性及其作用机制方面的研究取得了重要进展,然而,相关归纳总结还不够全面。因此,本文重点对近年来酱腌菜中的微生物与风味物质形成的关系及风味物质的形成机制、酱腌菜中微生物的控制与利用等方面取得的最新研究进展进行了归纳总结,并阐述了酱腌菜中微生物的多样性以及益生作用,以期为深入研究酱腌菜风味物质形成机制、提升酱腌菜产品风味品质,从而实现传统酱腌菜的现代化加工提供参考。

Pickle is a traditional Fermented food in China,which has a history of thousands of years.Pickles have attracted wide attention as a health food in the world because of their unique flavor,quality and probiotics.In recent years,as the next generation of high-throughput sequencing technologies,the third generation sequencing technology,acer genomics and transcriptome study etc are widely used in the study of molecular biology technology in fermented food.Researches on the microbial community diversity and function mechanism in the pickles have made significant progress,however,the relevant generalizations are not comprehensive enough.Therefore,this paper focuses on the relationship between microorganisms in pickles and the formation of flavor substances in recent years,the formation mechanism of flavor substances,summarizes the control and utilization of microorganisms in pickles and other aspects of the latest research progress,and describes the diversity and probiotics of microorganisms in pickles.It is expected to provide reference for further study on the formation mechanism of the flavor substances of pickles,improve the flavor quality of pickles,and realize the modern processing of traditional pickles.