发酵蔬菜微生物及其应用进展  

Fermentation Vegetable Microorganism and Its Application Progress

作　　者：胡蝶 杨胜平 郑好 祁勇刚 贺桉 吴勇超 柳志杰 刘枣 HU Die;YANG Shengping;ZHENG Hao;QI Yonggang;HE An;WU Yongchao;LIU Zhijie;LIU Zao(Research Center of Food Fermentation Engineering and Technology of Hubei,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,Hubei,China;Hubei Fermented Vegetable Enterprise-School Joint Innovation Center,Jingmen 431821,Hubei,China;Huibei Juhui Agricullture Co.,Ltd.,Jingmen 431821,Hubei,China)

机构地区：[1]湖北工业大学生物工程与食品学院湖北省食品发酵工程技术研究中心,湖北武汉430068 [2]湖北省发酵蔬菜企校联合创新中心,湖北荆门431821 [3]湖北聚汇农业开发有限公司,湖北荆门431821

出　　处：《食品研究与开发》2024年第14期187-192,共6页Food Research and Development

基　　金：湖北省重点研发计划项目(2023BBB010);荆门市重点科技计划项目(2022YFZD044)。

摘　　要：发酵蔬菜是蔬菜经过自然或添加发酵剂发酵形成的产品,具有风味佳、贮藏久、促健康的特点。来自环境和发酵剂中的微生物影响着发酵蔬菜成品的色泽、口感、营养价值以及食用安全,深入了解发酵微生物的演替和代谢功能有助于解决发酵蔬菜调味、护色、保脆和防腐等生产问题。该文对蔬菜发酵过程中微生物的种类以及演替进行介绍,详细阐述微生物对发酵蔬菜品质的影响,对微生物在发酵蔬菜中的应用进行探讨,以期为提升发酵蔬菜的品质及助力新型发酵蔬菜开发提供参考。Fermented vegetables,which have the characteristics of unique flavor,long shelf life,and high health value,are products of vegetables fermented in natural conditions or by adding starter cultures.Microorganisms from the environment and starter culture affect the color,taste,nutrition,and food safety of fermented vegetable products.An in-depth understanding of the succession and metabolic functions of fermented microorganisms will help to solve the production problems of fermented vegetables,such as seasoning,color protection,and preservation.In this paper,the types and succession of microorganisms in the process of vegetable fermentation were briefly introduced,and then the effects of microorganisms on the quality of fermented vegetables were elaborated.Finally,the application of microorganisms in fermented vegetables was discussed,so as to provide a reference for improving the quality of fermented vegetables and helping the development of new fermented vegetables.

关 键 词：发酵蔬菜 微生物 作用机理 菌种选育 发酵剂 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]