蔬菜腌制及其乳酸菌技术的研究进展

Pickling Process of Vegetables and its Lactic Acid Bacteria Technology

摘要:

蔬菜腌制加工是蔬菜加工产业中的重要组成部分,随着农产品加工新技术及乳酸菌研究的逐步深入和发展,腌制蔬菜也成为一个新的研究热点。作者分析了国内外有关蔬菜腌制过程中微生态、乳酸菌的代谢及其蔬菜腌制风味发生机制、腌制蔬菜功能特性评价以及发酵剂开发等方面的研究进展,为蔬菜腌制技术的发展等提供参考。

Abstract:

Pickled vegetables processing is an important part of the vegetable processing industry.With the gradual deepening developing of lactic acid bacteria research and new technologies of agricultural products processing,one of the great research interests was focused on the study of pickled vegetables process.In this paper,the microbial diversity,metabolite of lactic bacteria and flavor compound formation,the functional properties evaluations as well as the ferment starter application of pickled vegetables were elucidated among the domestic and foreign research progress.This can provide the references for technology development and research of pickled vegetables processing.