中国传统发酵蔬菜中微生物多样性及其对品质形成影响研究进展  

Microbial Diversity and Its Influence on Quality Development in Chinese Traditional Fermented Vegetables:A Review

作　　者：刘鑫[1] 王家旺 隋雨萌 孔保华[1] 岳喜庆[2] 陈倩[1] LIU Xin;WANG Jiawang;SUI Yumeng;KONG Baohua;YUE Xiqing;CHEN Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2024年第10期290-297,共8页Food Science

基　　金：国家自然科学基金区域创新发展联合基金项目(U22A20547)。

摘　　要：中国传统发酵蔬菜是以新鲜蔬菜为原料,通过微生物代谢和一系列化学反应而制成的发酵制品。在发酵过程中,微生物群落结构复杂,不同阶段的优势微生物发挥的作用不同,对发酵蔬菜品质、风味及安全性都有很大的影响。基于此,本文综述了中国传统发酵蔬菜中微生物多样性对发酵蔬菜品质、风味及安全性的影响,以及影响微生物多样性的非生物因素,旨在为提升发酵蔬菜品质及安全性提供理论依据。Chinese traditional fermented vegetables are made from fresh vegetables through microbial metabolism and a series of chemical reactions.During the fermentation process,the microbial community structure is complex,and the dominant microorganisms at different stages play different roles,which has a great impact on the quality,flavor and safety of fermented vegetables.Based on this,this article reviews the effect of the microbial diversity on the quality,flavor,and safety of Chinese traditional fermented vegetables as well as the abiotic factors affecting the microbial diversity,aiming to provide a theoretical basis for improving the quality and safety of fermented vegetables.

关 键 词：发酵蔬菜 微生物多样性 品质 风味 安全性 

分 类 号：TS205.5[轻工技术与工程—食品科学]