发酵蔬菜菌种应用及菌群调控研究进展

蔬菜发酵是控制一定生产条件,通过微生物代谢活动对新鲜蔬菜进行冷加工,以保持蔬菜的营养和提高风味品质的一种方式。发酵蔬菜中的菌群决定了产品的风味特征、营养功能和安全性,同时菌群也影响发酵成品的保藏性能。文章综述了近年来发酵蔬菜微生物多样性和基于多组学技术的微生物作用机理研究进展,分析了发酵蔬菜中功能菌种的选育、应用和影响微生物菌群的因素。通过生物、化学、物理多重手段调控发酵蔬菜菌群,可提高发酵蔬菜的品质,为工业化生产品质稳定、优良的发酵蔬菜提供理论指导。

Research progress on the application of starter strains and the regulation of microflora in vegetable fermentation

Vegetable fermentation is the cold processing of fresh vegetables through microbial metabolic activities under certain production conditions to maintain the nutritional value of the vegetables and improve their flavor.The flora in fermented vegetables is critical to the flavor characteristics,nutritional functions and safety of the product.At the same time,the viable flora also affects the preservative quality of the fermented products.This review focuses on recent research progress on the microbial diversity of fermented vegetables and the mechanism of microbial action based on multi-omics technology,as well as the selection and application of functional microorganisms in vegetable fermentation,and the factors affecting microbial flora.Microflora regulation using combined biological,chemical,and physical methods during vegetable fermentation can enhance the technological edge of the products,which provides theoretical basis for industrial production of fermented vegetables of good and stable quality.