传统韩国泡菜中的乳酸菌研究进展  

Research advances on lactic acid bacteria from the traditional Kimchi in Korea

作　　者：杜静芳 白凤翎[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学研究院,辽宁省食品安全重点实验室,“食品贮藏加工及质量安全控制工程技术研究中心”辽宁省高校重大科技平台,辽宁锦州121013

出　　处：《食品与发酵工业》2014年第11期188-194,共7页Food and Fermentation Industries

基　　金：“十二五”国家科技支撑计划课题(No.2012BAD29B06);辽宁省高校重大科技平台开放课题(No.LNSAKF2011011)

摘　　要：乳酸菌作为韩国泡菜发酵过程中的主体微生物类群,其种类和数量构成直接关系着产品品质和安全。该文以乳酸菌为主线阐明传统韩国泡菜腌渍过程中乳酸菌菌群的发生、发展和演替过程,进而分析乳酸菌菌群与产品品质和安全的内在联系以及发掘益生性和拮抗性乳酸菌资源,为我国传统乳酸发酵食品研究提供借鉴与参考。Lactic acid bacteria （LAB） is the dominant microbial groups in the process of traditional kimchi fer- mentation. The type and quantity of LAB directly relate to quality and safety of the product. In this paper, occur- rence, development and succession of LAB in the process of pickling and the internal relation between lactic acid bac- teria flora and the quality and safety of product were mainly elaborated. And at the end, exploration of the resources of probiotic or antagonistic LAB was also reviewed. The paper can provide reference for the study of traditional lactic acid fermentation in our country.

关 键 词：韩国泡菜 乳酸菌 生态演替 品质 安全 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]