中国酿造2026，Vol.45Issue(3)：7-14,8.DOI:10.11882/j.issn.0254-5071.2026.03.002
酸菜发酵过程中微生物对其风味形成及安全性的影响研究进展
Research progress on the effect of microorganism on flavor formation and safety during fermentation process of Suancai
摘要
Abstract
Suancai,as a traditional fermented vegetable with a long history,has won the favor of consumers because of its crisp and refreshing,sour and mellow flavor,and rich nutrients such as vitamins,dietary fiber and minerals.Suancai is a fermented food which is fermented from Chinese cab-bage,mustard vegetables and green vegetables through microbial metabolism and a series of biochemical reactions.During the fermentation process,the structure of microbial community changes alternately,and the microbes in different stages plays different roles,which has a great impact on the quality,flavor and safety of Suancai.The microbial diversity of Suancai was reviewed,the effect of fermentation conditions on the quality of Suancai was discussed,and the effect of different microbial populations on the flavor formation and safety of Suancai was analyzed.The aim was to explore the feasibility of improving the quality of Suancai by regulating microbial metabolism,and to provide reference for enhancing the quality of Suancai.关键词
酸菜/微生物群落/发酵过程/风味物质/安全性Key words
Suancai/microbial community/fermentation process/flavor component/safety分类
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孔金金,班世栋,龙云,宗春阳,于院国,王晓丹..酸菜发酵过程中微生物对其风味形成及安全性的影响研究进展[J].中国酿造,2026,45(3):7-14,8.基金项目
贵州省高层次创新型人才(黔科合平台人才-GCC[2023]013) （黔科合平台人才-GCC[2023]013）
贵州省发酵工业特征微生物资源挖掘与利用科技创新人才团队建设(黔科合平台人才-CXTD[2023]029) （黔科合平台人才-CXTD[2023]029）
校企合作项目(K22-0115-017) （K22-0115-017）
贵州省科晖特征微生物资源化利用创新平台建设(黔科合服企[2023]012) （黔科合服企[2023]012）
