传统发酵蔬菜制作工艺、品质特征及影响因素研究概况

传统发酵蔬菜是全世界最具代表性的发酵食品之一，因其独特的风味、丰富的益生菌和生物活性物质，广受人们喜欢。在中国，传统的自然发酵方式仍是发酵蔬菜的主要生产方式，尚未形成大规模的工业化生产。另外，传统发酵蔬菜的发酵机理尚未阐明。因此，该文总结了传统发酵蔬菜的制作工艺、从理化指标及微生物两个指标归纳了传统发酵蔬菜的品质特征、概述了传统发酵蔬菜在发酵过程中的底物和发酵产物、阐述了发酵过程的微生物及其作用，从以上几个角度综述了传统发酵蔬菜的研究现状及进展，并对传统发酵蔬菜的发展前景进行展望，以期为阐明传统发酵蔬菜中微生物的作用机制提供更多思路，为实现其发酵过程的精准化调控奠定理论基础。

Overview of production process,quality characteristics and influencing factors of traditional fermented vegetables

Traditional fermented vegetables are one of the most representative fermented foods in the world. They are popular all over the world because of unique flavor, abundant probiotics and bioactive substances. In China, the traditional natural fermentation method is still the main production method of fermented vegetables, and large-scale industrial production has not yet been formed. In addition, the fermentation mechanism of traditional fermented vegetables has not been clarified. Therefore, the production process of traditional fermented vegetables was summarized, the quality characteristics of traditional fermented vegetables were concluded from physicochemical and microbial indexes, the substrates and fermentation products of traditional fermented vegetables in the fermentation process were summarized, the microorganisms and their functions in fermentation process were described, and the research status and progress of traditional fermented vegetables were reviewed from the above perspectives. The development prospects of traditional fermented vegetables were prospected, in order to provide more ideas for clarifying the action mechanism of microorganisms in traditional fermented vegetables and lay a theoretical foundation for the accurate control of their fermentation process.