泡菜微生物演替与风味物质变化的研究进展

泡菜的发酵是微生物不断演替变化的过程，微生物对泡菜风味的形成发挥着重要作用。随着发酵时间的延长，泡菜中微生物的种类和数量发生变化，不同生长阶段的优势微生物在泡菜发酵过程中所发挥的作用也会不同。本文综述了最近几年关于泡菜微生物演替及泡菜风味变化的研究进展，重点论述了泡菜微生物群落的组成与动态变化，外界因素对泡菜微生物演替的影响与作用，以及不同微生物在泡菜发酵过程中的动态变化对泡菜风味的影响，以期对泡菜的深入理论研究及产业应用提供参考。

Advances in Research on Microbial Succession and Flavor Changes in Pickles

The fermentation of pickles is a process involving continuous microbial succession, and microorganisms play an important role in the formation of the flavor of pickles. During the fermentation process, the species and quantity of microorganisms in pickles change, and the dominant microorganisms in different fermentation stages play different roles. This paper summarizes the recent progress in the microbial succession and flavor changes in pickles with focuses on the microbial community composition and its dynamic change, the influence of external factors on the microbial succession, and the influence of dynamic changes of different microorganisms during pickle fermentation on its flavor. We hope that this review will provide references for further theoretical studies and industrial applications of pickles.