乳酸菌在蔬菜发酵中的作用机制研究进展  

Research Progress of Action Mechanism of Lactic Acid Bacteria in Fermentation of Vegetables

作　　者：郑超 侯信哲 陈天花 刘彩丽 朱宗河[1] 徐雅芫[2] 周可金[1] 张付贵 ZHENG Chao;HOU Xin-zhe;CHEN Tian-hua;LIU Cai-li;ZHU Zong-he;XU Ya-yuan;ZHOU Ke-jin;ZHANG Fu-gui(School of Agronomy,Anhui Agricultural University,Hefei 230036,China;Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230041,China)

机构地区：[1]安徽农业大学农学院,合肥230036 [2]安徽省农业科学院农产品加工研究所,合肥230041

出　　处：《中国调味品》2024年第8期205-210,共6页China Condiment

基　　金：安徽省重点研究与开发计划(2023n06020022);安徽省现代农业产业技术体系建设专项资金资助(AHCYJSTX-04)。

摘　　要：发酵蔬菜历史悠久、风味独特,深受人们喜爱,乳酸菌作为蔬菜发酵中的关键菌,发挥着重要作用。文章主要探讨了影响发酵蔬菜品质和乳酸菌代谢的环境因素、蔬菜发酵过程中乳酸菌对其他细菌的影响以及乳酸菌提高发酵蔬菜品质的作用,以期全面了解乳酸菌在蔬菜发酵中的作用机理,为其在发酵蔬菜中的深入研究和应用提供理论依据。Fermented vegetables have a long history and unique flavor,and are deeply loved by people.As the key bacteria in vegetable fermentation,lactic acid bacteria play an important role.In this paper,the environmental factors affecting the quality of fermented vegetables and the metabolism of lactic acid bacteria,the effect of lactic acid bacteria on other bacteria during vegetable fermentation,and the effect of lactic acid bacteria on improving the quality of fermented vegetables are mainly discussed,in order to fully understand the action mechanism of lactic acid bacteria in the fermentation of vegetables,and provide a theoretical basis for the in-depth research and application of lactic acid bacteria in fermented vegetables.

关 键 词：乳酸菌 蔬菜发酵 作用机制 

分 类 号：TS201.3[轻工技术与工程—食品科学]