中国食品添加剂2023，Vol.34Issue(12)：285-290,6.DOI:10.19804/j.issn1006-2513.2023.12.037
乳酸菌在泡菜发酵中的研究进展
Research progress of lactic acid bacteria in pickle fermentation
唐先谱 1褚新月 1王实玉 1杨松1
作者信息
- 1. 颐海(安徽)食品科技有限公司,马鞍山 243000
- 折叠
摘要
Abstract
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 and flavor 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 unique flavor characteristics,to provide consumers with better choices.关键词
乳酸菌/泡菜/发酵/代谢/作用Key words
lactic acid bacteria/pickle/fermentation/metabolism/effect分类
轻工纺织引用本文复制引用
唐先谱,褚新月,王实玉,杨松..乳酸菌在泡菜发酵中的研究进展[J].中国食品添加剂,2023,34(12):285-290,6.
