西华大学学报（自然科学版）2024，Vol.43Issue(4)：24-36,13.DOI:10.12198/j.issn.1673-159X.5522
蔬菜乳酸发酵及其活性成分研究进展
Advances in the Study of Vegetable Lactic Acid Fermentation and Its Active Components
摘要
Abstract
Fermented vegetables are one of the traditional fermented foods,which are popular among people.Lactic acid bacteria,as the main dominant flora in fermented vegetable.During the fermentation process,organic acids,mainly lactic acid,and bioactive components are produced,which confer unique fla-vor and nutritional value to fermented vegetables.In this review,the fermentation processes of different fer-mented vegetables(Sichuan paocai,Dongbei suancai,Xibei jiangshui-cai,kimchi,cucumber pickles,and sauerkraut)are summarized.The dynamic changes of the bacterial and fungal communities during the fer-mentation process,and the mechanism of lactic acid fermentation are described.The pathways for the pro-duction of bioactive compounds(γ-aminobutyric acid,bioactive peptides,polyphenolic compounds,and ex-tracellular polysaccharides),their physiological functions are introduced,and the development trend of fer-mented vegetables is prospected,and it also provides reference for fermented process optimization and product development.关键词
发酵蔬菜/发酵工艺/乳酸发酵/微生物多样性/活性物质Key words
fermented vegetables/fermentation processes/lactic acid fermentation/microbial diversity/bioactive substances分类
生物科学引用本文复制引用
李生帅,钟秋,姚瑶,郭恺宇,殷晓雨,邢亚阁,饶瑜..蔬菜乳酸发酵及其活性成分研究进展[J].西华大学学报（自然科学版）,2024,43(4):24-36,13.基金项目
四川省科技计划重点研发项目(2023YFN0058) （2023YFN0058）
四川省大学生创新创业训练计划项目(S202110650006). （S202110650006）
