中国食品学报2017，Vol.17Issue(10)：184-193,10.DOI:10.16429/j.1009-7848.2017.10.025
韩国泡菜乳酸菌研究进展
Research Progress on Kimchi Lactic Acid Bacteria
摘要
Abstract
Kimchi,mainly fermented by lactic acid bacteria (LAB),is one of the remarkably traditional Korean food and the potential resource of LAB and probiotics.Researchers focus on kimchi LAB and study it using culture-dependent and culture-independent approaches.It has been found that bacterium belonging to genera Leuconostoc,Lactobacillus and Weissella are the predominant LAB in kimchi.And the fermentation in kimchi is generally processed by obligately or facultatively heterofermentative LAB.But the distribution and succession of kimchi LAB are often affected by raw materials,kimchi varieties,fermentation temperature and salt concentration.Some LAB with specific functionality isolated and screened from kimchi has application potential in food processing.Researchers of LAB of Sichuan Paocai in China can learn from the research approaches and mode of kimchi LAB to provide theoretical basis and technical support for the quality enhancement and industrial production of Sichuan Paocai.关键词
韩国泡菜/乳酸菌/研究方法/影响因素/代谢/功能作用Key words
kimchi/lactic acid bacteria/research approach/influence factor/metabolism/functionality引用本文复制引用
曹佳璐,张列兵..韩国泡菜乳酸菌研究进展[J].中国食品学报,2017,17(10):184-193,10.基金项目
国家“十二五”科技支撑计划项目(2013BAD18B12-05) （2013BAD18B12-05）
