Pickling Process of Vegetables and its Lactic Acid Bacteria Technology

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.