中国泡菜乳酸菌群落结构动态变化研究进展  

Review of the Diversity and Dynamics of Lactic Acid Bacteria in Chinese Paocai

作　　者：张其圣[1,2] 陈功[1,2] 申文熹 唐垚 李恒[1,2] 伍亚龙 王勇 汪冬冬 张红梅 

机构地区：[1]四川东坡中国泡菜产业技术研究院,四川眉山620020 [2]四川省食品发酵工业研究设计院,成都温江611130

出　　处：《食品与发酵科技》2016年第6期1-8,共8页Food and Fermentation Science & Technology

基　　金：国家科技支撑计划(2012BAD31B04);四川省十三五产业链项目(2016NZ0007)

摘　　要：论文综述了泡菜乳酸菌的微生物群落变化、微生物多样性以及环境因子与泡菜微生物之间的关系。大量研究表明,泡菜发酵过程中乳酸菌、酵母菌和肠杆菌数量动态变化,乳酸菌是绝对的优势菌,主导了泡菜发酵;现有报道的乳酸菌包括10余个属100多个种,报道最多的是Lactobacillus属,且大部分情况下认为该属中Lactobacillus plantarum和Lactobacillus pentosus是分离最多的或者优势菌。内在和外在的环境因素包括温度、盐度、工艺和原料品种等是影响泡菜乳酸菌群落结构的重要因素,其中温度、盐度影响最大。The article review the microbial changes, microbial diversity and interactions between environments and paocai microbe. A lot of research shows amount of lactic acid bacteria, coliform and yeasts vibrate during the fermentation of paocai, and lactic acid bacteria dominates the fermentation. It also has been reported that about 10 genera and over 100 species were found during the fermentation of paocai. In most case, Lactobacillus plantarum and Lactobacillus pentosus are the predominant species in most fermentations. Internal and external factors including temperature, salt concentrations, technologies, raw materials and et al. influence the lactic acid bacteria communities. The most important influencing factors includes temperature and salt concentrations.

关 键 词：泡菜 微生物 乳酸菌 群落结构 微生物动力学 环境因子 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]