食品工业科技2017，Vol.38Issue(11)：374-378,384,6.DOI:10.13386/j.issn1002-0306.2017.11.064
发酵蔬菜中腐败微生物及其防控的研究进展
Research advances of spoilage microorganisms and their preventive measures in fermented vegetables
摘要
Abstract
Fermented vegetables is one of the important vegetable processing products.Deterioration caused by spoilage microorganisms has led to huge economic loss in fermented vegetables industry.This review summarized the spoilage microorganisms and their spoilage characteristics in fermented vegetables.Four typical spoilage characteristics,including organic acid utiliazation and pH increase,spoilage pellicle formation,texture destruction by plant cell wall degradation enzymes (PCWDEs) and unpleasant flavour,were elahorated.The pre-existing prevention and control methods were also introduced.The review aimed to provide a theoretical guidance for the early warning,prevention and control of the deterioration during the industrial production and storage stage of fermented vegetables.关键词
发酵蔬菜/腐败微生物/腐败特征/预防和控制Key words
fermented vegetables/spoilage microorganism/spoilage characteristics/prevention and control分类
轻工纺织引用本文复制引用
何鹏晖,厍晓,钱杨,杨建涛,饶瑜..发酵蔬菜中腐败微生物及其防控的研究进展[J].食品工业科技,2017,38(11):374-378,384,6.基金项目
四川省科技厅应用基础项目(2015JY0142) （2015JY0142）
教育部春晖计划项目(Z2015123). （Z2015123）
