韩国泡菜乳酸菌研究进展  

Research Progress on Kimchi Lactic Acid Bacteria

作　　者：曹佳璐[1,2] 张列兵 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]东北农业大学食品安全与营养协同创新中心,哈尔滨1500303

出　　处：《中国食品学报》2017年第10期184-193,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2013BAD18B12-05)

摘　　要：韩国泡菜是韩国传统食品的代表,主要以乳酸菌发酵而成,是潜在的乳酸菌和益生菌来源。韩国泡菜乳酸菌已成为韩国学者的研究热点,其研究方法主要包括培养依赖型和非培养依赖型两大类。明串珠菌属、乳杆菌属和魏斯氏菌属被鉴定为韩国泡菜中的优势乳酸菌属,其发酵类型主要属于专性异型发酵和兼性异型发酵。韩国泡菜中的乳酸菌种的分布与演替主要受制作泡菜的原材料、泡菜品种、发酵温度和盐浓度等因素影响。从韩国泡菜中分离筛选的特异性功能乳酸菌株在食品加工中具有一定的应用潜力。我国四川泡菜乳酸菌的研究可借鉴韩国泡菜乳酸菌的研究方法与模式,为四川泡菜品质提升及其工业化生产提供理论基础和技术支持。Kimchi,mainly fermented by lactic acid bacteria（LAB）,is one of the remarkably traditional Korean food and the potential resource of LAB and probiotics.Researchers focus on kimchi LAB and study it using culture-dependent and culture-independent approaches.It has been found that bacterium belonging to genera Leuconostoc,Lactobacillus and Weissella are the predominant LAB in kimchi.And the fermentation in kimchi is generally processed by obligately or facultatively heterofermentative LAB.But the distribution and succession of kimchi LAB are often affected by raw materials,kimchi varieties,fermentation temperature and salt concentration.Some LAB with specific functionality isolated and screened from kimchi has application potential in food processing.Researchers of LAB of Sichuan Paocai in China can learn from the research approaches and mode of kimchi LAB to provide theoretical basis and technical support for the quality enhancement and industrial production of Sichuan Paocai.

关 键 词：韩国泡菜 乳酸菌 研究方法 影响因素 代谢 功能作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]