发酵蔬菜研究进展

Research Progress of Fermentation Vegetables

发酵蔬菜不仅是一种有效的蔬菜保藏方式,同时也是世界范围内传统的发酵食品。因其独特的风味品质,发酵蔬菜广受消费者青睐。但随着相关检测技术的广泛运用及消费者对食品健康安全的认知逐渐增加,人们对于发酵蔬菜的观念产生了较大变化,其主要原因在于消费者对于发酵蔬菜认识不够充分。因此,文章从发酵蔬菜的生产与消费、食品安全、微生物组成与风味形成及其应用价值等方面进行了阐述,以期让消费者正确认识发酵蔬菜的利害关系,并为发酵蔬菜的健康发展提供参考。

Fermented vegetables are not only an effective storage method for vegetables,but also are traditional fermented foods in the worldwide.They grappled most of consumer appetites because of its unique flavor.However,the consumers changed their version for fermented vegetables with the detection technologies widely applied in fermented foods and enhanced of health and safety awareness.Essentially,the changes were based on the shortness of recognition about fermented vegetables.So,in this article,we introduced the fermented vegetables from its production and consumption,food safety,relationship between microorganism composition and flavors,and application values.We expected the consumes could objectively recognize fermented vegetables,and provide references for its development.