食品科学2024，Vol.45Issue(10)：290-297,8.DOI:10.7506/spkx1002-6630-20230701-006
中国传统发酵蔬菜中微生物多样性及其对品质形成影响研究进展
Microbial Diversity and Its Influence on Quality Development in Chinese Traditional Fermented Vegetables:A Review
摘要
Abstract
Chinese traditional fermented vegetables are made from fresh vegetables through microbial metabolism and a series of chemical reactions.During the fermentation process,the microbial community structure is complex,and the dominant microorganisms at different stages play different roles,which has a great impact on the quality,flavor and safety of fermented vegetables.Based on this,this article reviews the effect of the microbial diversity on the quality,flavor,and safety of Chinese traditional fermented vegetables as well as the abiotic factors affecting the microbial diversity,aiming to provide a theoretical basis for improving the quality and safety of fermented vegetables.关键词
发酵蔬菜/微生物多样性/品质/风味/安全性Key words
fermented vegetables/microbial diversity/quality/flavor/safety分类
轻工纺织引用本文复制引用
刘鑫,王家旺,隋雨萌,孔保华,岳喜庆,陈倩..中国传统发酵蔬菜中微生物多样性及其对品质形成影响研究进展[J].食品科学,2024,45(10):290-297,8.基金项目
国家自然科学基金区域创新发展联合基金项目(U22A20547) （U22A20547）
