微生物群落结构对泡菜质量的影响研究进展  

Research Progress on the Effect of Microbial Community Structure on the Quality of Pickles

作　　者：徐清萍 法子柱 李雯 XU Qing-ping;FA Zi-zhu;LI Wen(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Collaborative Innovation Center of Food Production and Safety in Henan Province,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450001 [2]食品生产与安全河南省协同创新中心,郑州450001

出　　处：《中国调味品》2022年第6期200-203,共4页China Condiment

基　　金：河南省高校科技创新团队(16IRTSTHN010);2020年郑州轻工业大学国家级大学生创新创业训练计划项目(202010462004)。

摘　　要：泡菜发酵是一个多菌种发酵过程,其菌群构成受原料种类、产地、工艺等多种因素的影响。泡菜发酵过程中的微生物群落对泡菜的质量、质构及风味等有影响,其中乳酸菌是泡菜发酵的主要优势菌。获得安全性高的功能性乳酸菌,改变发酵初期微生物菌群及调节适宜乳酸菌作用的工艺参数,将更有利于保障泡菜的品质及安全生产。Pickle fermentation is a multi-strain fermentation process,and its microbial community composition is affected by many factors,such as the types of raw materials,producing areas,technology and so on.The microbial community in the fermentation process of pickles has an influence on the quality,texture and flavor of pickles,among which,lactic acid bacteria are the dominant bacteria in the fermentation of pickles.Obtaining functional lactic acid bacteria with high safety,changing the microbial community at the initial stage of fermentation and adjusting the process parameters that are suitable for the action of lactic acid bacteria will be more conducive to ensuring the quality and safe production of pickles.

关 键 词：泡菜 多菌种发酵 乳酸菌 安全控制 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]