泡菜中乳酸菌的研究进展  

Research progress of lactic acid bacteria in pickled vegetable

作　　者：刘宗敏[1,2] 周红丽[1,2] 谭兴和[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《中国酿造》2016年第10期18-21,共4页China Brewing

摘　　要：乳酸菌在泡菜发酵过程中有重要意义,为了克服传统方法生产泡菜的不足,需进一步研究制作泡菜的乳酸菌发酵剂。该文对泡菜中乳酸菌的主要种类及发酵类型、影响乳酸菌发酵的主要因素、乳酸菌发酵剂的来源、在泡菜中的应用及基因组学等进行了综述,并展望了其发展趋势。Lactic acid bacteria （LAB） play an important role in pickled vegetable fermentation process. In order to overcome the shortage of traditional pickles production, the LAB starter was needed to further research. The main varieties and fermentation types of LAB in pickled vegetable, the main factors influencing LAB fermentation, the sources, application and genomics of LAB starter were summarized, and its development tendency was prospected.

关 键 词：泡菜 乳酸菌 发酵类型 发酵剂 

分 类 号：TS202.1[轻工技术与工程—食品科学]