发酵酸菜的研究及其进展

酸菜是我国蔬菜加工产品中产量较多的一种, 主要以各种蔬菜为主要原料, 通过微生物发酵作用制成的一种发酵食品。它不仅保留了蔬菜原有的营养成分如维生素C、氨基酸以及膳食纤维等营养物质, 而且还含有乳酸菌等功能性微生物。微生物发酵对酸菜的质量、风味等有着重要的影响。因此, 探讨酸菜发酵的机制及其发酵过程中微生物的多样性、营养成分、风味物质以及其他化学物质的变化具有重要的意义。根据近些年的研究结果, 本文对酸菜发酵机制、发酵过程中微生物多样性及营养成分研究等现状进行了综述, 并提出发酵酸菜微生物资源发掘及其规模化生产的发展方向。

Research of fermented sauerkraut and its advancement

Sauerkraut is one of the most popular products of fermented vegetables which are mainly fermented with various vegetables by microorganisms. It not only remains their original nutrients such as vitamin C, amino acids, dietary fiber and other nutrients, but also contains the functional microbes such as lactic acid bacteria. The microbial fermentation has an important effect on the pickled cabbage of quality and flavor. Therefore, it is very important to study the fermentation mechanisms, microbial diversity and the change of nutrients, flavors and chemicals in fermentation process. According to recent results, the fermentation mechanisms, microbial diversity and nutritional composition of fermented sauerkraut were reviewed, and the development direction of exploration of microorganisms from sauerkraut and large-scale production were also proposed in this paper.