传统酸菜发酵乳酸菌多样性及其功能特性研究进展

Research progress on diversity and functional characteristics of traditional pickled Chinese cabbage fermented lactic acid bacteria

酸菜是以大白菜、卷心菜为主要原料,主要通过乳酸菌发酵而成的发酵食品,由乳酸菌发酵的酸菜具有独特的风味和积极的健康效果;乳酸菌也产生香气成分、细菌素和胞外多糖,这些成分有助于酸菜的质地、味道和保质期的提高;乳酸菌菌群结构交替变化,不同阶段发挥不同的作用,对酸菜品质、风味及安全性有很大的影响;酸菜富含蛋白质、碳水化合物、矿物质、维生素,因此食用酸菜有良好的益处;乳酸菌可以减少和降解酸菜中生物胺、亚硝酸盐和真菌毒素,从而降低了许多健康风险发生。基于此,本文综述了国内和国外酸菜乳酸菌的生化作用、多样性和益生性,乳酸菌分泌的代谢产物和风味,食用酸菜对健康的益处和酸菜存在的潜在风险,以期为传统发酵酸菜品质提升和筛选潜在益生菌菌株提供依据。

The pickled Chinese cabbage was mainly made of Chinese cabbage and cabbage by lactic acid bacteria fermentation.It has unique flavor and positive health effects.Lactic acid bacteria also produce aroma components,bacteriocins and extracellular polysaccharides,which contribute to the texture,taste and longer shelf life of pickled Chinese cabbage.The structure of lactic acid bacteria changed alternately and played different roles in different stages,which had a great impact on the quality,flavor and safety of pickled Chinese cabbage.Pickled Chinese cabbage is rich in protein,carbohydrate,minerals and vitamins,so it has some benefits;lactic acid bacteria can reduce and degrade biogenic amine,nitrite and mycotoxin in pickled Chinese cabbage,thereby reducing many health risks in the fermentation process.Based on these facts,this paper summarized the biochemical action,diversity,and probiotics of lactic acid bacteria at home and abroad,the metabolites and flavor secreted by lactic acid bacteria,the health benefits of eating pickled Chinese cabbage and the potential risks of pickled Chinese cabbage,in order to improve the quality of traditional pickled Chinese cabbage and screen potential probiotic strains.