传统与接种发酵泡菜的微生物菌群及品质差异研究进展  

Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai

作　　者：刘诗美 温岚 林登蕃 周映君 朱作华[1] 龚文兵[1] 严理[1] 胡镇修[1] 彭源德[1] 苏小军[2] 谢纯良[1] LIU Shimei;WEN Lan;LIN Dengfan;ZHOU Yingjun;ZHU Zuohua;GONG Wenbing;YAN Li;HU Zhenxiu;PENG Yuande;SU Xiaojun;XIE Chunliang(Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha 410205,China;School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Institute of Applied Technology,Hunan Open University,Changsha 410004,China)

机构地区：[1]中国农业科学院麻类研究所,湖南长沙410205 [2]湖南农业大学食品科学技术学院,湖南长沙410128 [3]湖南开放大学应用技术学院,湖南长沙410004

出　　处：《中国酿造》2025年第2期20-25,共6页China Brewing

基　　金：国家麻类产业技术体系建设专项(CARS-16);中国农业科学院麻类研究所科技创新工程重大任务专项项目(CAAS-ASTIP-2023-IBFC);湖南省科技创新计划项目(2022RC1151);长沙市杰出创新青年培养计划(kq2305010)。

摘　　要：泡菜作为我国传统的发酵食品,一直以来深受消费者的喜爱。最常用的两种发酵方式分为传统发酵和接种发酵,其中,传统发酵泡菜中菌群种类复杂多样,易被杂菌污染,致使泡菜质量不稳定难以实现工业化,采用接种发酵可以克服传统发酵方式发酵时间长、品质不稳定等方面的缺点。该文简单介绍了传统发酵中母水发酵、自然发酵与接种发酵方式的特点,比较了两种发酵方式泡菜的微生物菌群及品质指标(风味物质、感官品质及亚硝酸盐含量)差异,为后续泡菜发酵和生产加工提供科学理论依据。As a traditional fermented food in China,Paocai are popular with consumers.The two most commonly used fermentation methods for Paocai production are divided into traditional fermentation and inoculation fermentation.Among them,the traditional fermentation Paocai has a complex and diverse microbial community,which is prone to be contaminated by miscellaneous bacteria,resulting in unstable quality of Paocai and difficult to achieve industrialization.The use of inoculation fermentation can overcome the shortcomings of traditional fermentation methods such as long fermentation time and unstable quality.The characteristics of traditional fermentation methods such as brine fermentation,natural fermentation and inoculation fermentation were briefly introduced,and the differences of microbial flora and quality indexes(flavor substances,sensory quality and nitrite content)of the two fermentation methods were compared,which provided scientific theoretical basis for the subsequent fermentation and production of Paocai.

关 键 词：泡菜 传统发酵 接种发酵 微生物菌群 品质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]