乳酸菌对固态发酵食醋品质提升的研究进展  

Research Progress on Quality Improvement of Solid-State Fermented Vinegar Using Lactic Acid Bacteria

作　　者：罗珍岑 杨宗朋 赵艳军 李海涛 LUO Zhencen;YANG Zongpeng;ZHAO Yanjun;LI Haitao(Haitian Vinegar Industry(Guangdong)Co.,Ltd.,Foshan 528500,Guangdong,China)

机构地区：[1]海天醋业(广东)有限公司,广东佛山528500

出　　处：《食品研究与开发》2024年第21期217-224,共8页Food Research and Development

基　　金：佛山市醋酒智能酿造工程技术研究中心(海天醋业(广东)有限公司)开放基金项目(2320001008597)。

摘　　要：传统固态发酵食醋通常以自然多菌种作为发酵剂,通过复合菌种发酵赋予其丰富浓郁的香气和柔和饱满的口感。在复合菌群系共同发酵的过程中,乳酸菌群系主要参与了风味及功能活性物质的形成。因此,该文围绕乳酸菌的发酵特点及其产物的转化机制,对传统固态发酵食醋活性成分提升的潜在机理进行综述,并分析其异味形成的可能机制和防控措施,以期为食醋生产提供参考。Traditional solid-state fermented vinegar(TSSFV)typically takes multiple natural strains as starters,imparting a rich,intense aroma,and a smooth,full-bodied taste through the fermentation of complex strains.During the co-fermentation process by the composite bacterial flora,lactic acid bacteria primarily contribute to the formation of the flavor and functional active substances of TSSFV.This paper reviewed the fermentation characteristics of lactic acid bacteria and the transformation mechanisms of their products,aiming to elucidate the potential mechanisms for improving active ingredients in TSSFV.Additionally,this paper analyzed the potential mechanisms of odor formation in TSSFV and the measures for its prevention and control,providing a valuable reference for vinegar production.

关 键 词：乳酸菌 传统固态发酵食醋 发酵特点 活性物质 异味形成 

分 类 号：TS264.22[轻工技术与工程—发酵工程] TS201.3[轻工技术与工程—食品科学与工程]