乳酸菌在泡菜发酵中的研究进展

Research progress of lactic acid bacteria in pickle fermentation

泡菜工业是我国的一大产业,与人们日常饮食息息相关,而在泡菜制作过程中起主要作用的微生物则是乳酸菌,它们在发酵过程中主要起着发酵剂和风味改良剂的作用。近年来,随着食品研发技术的迭代,泡菜发酵技术也在不断发展增强,随之应用而生的产品种类也在不断增多。文章综述了近年来文献报道泡菜乳酸菌发酵方式(自然发酵、乳酸菌菌剂发酵)、发酵产品种类(四川泡菜、韩国泡菜)、菌群代谢(乳酸菌菌群、乳酸菌代谢)及其在泡菜中健康作用(安全性、感官属性、抗菌特性和营养物质)等方面应用的研究进展。以期为提升泡菜产品在消费者中的接受度和食用安全性,建立一个品质高、风味特征独特的泡菜产品工业化生产和发展体系,为消费者提供更好的选择。

Pickle industry is a major industry in our country,which is closely related to people's daily diet.The microorganism that plays a major role in the pickle production process is lactic acid bacteria,which mainly play the role of starter culture andflavor improver in the fermentation process.In recent years,with the iteration of food research and development technology,pickle fermentation technology is also developing and strengthening,and the variety of products born with its application is also increasing.This paper reviewed the research progress of pickle lactic acid bacteria fermentation methods(natural fermentation,lactic acid bacteria agent fermentation),fermentation product types(Sichuan pickle,Korean pickle),microbiota metabolism(lactic acid bacteria flora,lactic acid bacteria metabolism)and its application in health effects(safety,sensory properties,antibacterial properties and nutrients)in pickle in recent years.The purpose of the paper is to improve consumers acceptance and food safety of pickle products,and establish an industrial production and development system of pickle products with high quality and uniqueflavor characteristics,to provide consumers with better choices.