| 发酵蔬菜的安全性研究进展 |
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| 引用本文： | 李德风,黎 迅,刘 焱,黄黎慧.发酵蔬菜的安全性研究进展[J].中国酿造,2016,35(4):11. |
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| 作者姓名： | 李德风 黎 迅 刘 焱 黄黎慧 |
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| 作者单位： | 1.湖南农业大学食品科技学院，湖南长沙410128；2.湖南省产商品质量监督检验研究院，湖南长沙410005 |
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| 基金项目： | 国家星火计划重大项目（2011GA770007）；湖南省重大科技专项（2010FJ1007-2） |
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| 摘 要： | 蔬菜发酵是指利用有益微生物的活动及控制其一定的生长条件对蔬菜进行加工的方式，发酵蔬菜制品是食品加工产业的一个组成部分，主要综述了蔬菜发酵过程中微生物的变化及乳酸菌与发酵蔬菜风味的关系，分析了发酵蔬菜的安全问题并提出了相应的控制措施，希望提高发酵蔬菜的食品安全性。
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| 关 键 词： | 发酵蔬菜 微生物变化 安全性 |
Research progress on the safety of fermented vegetables |
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| LI Defeng,Li Xun,LIU Yan,HUANG Lihui.Research progress on the safety of fermented vegetables[J].China Brewing,2016,35(4):11. |
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| Authors: | LI Defeng Li Xun LIU Yan HUANG Lihui |
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| Affiliation: | 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2.Institute of Hunan Province Product Quality Supervision and Inspection and Verification, Changsha 410005, China |
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| Abstract: | Vegetable fermentation is a way to take adventage of beneficial microbial activity and to control the growth under certain conditions in vegetable processing. Fermented vegetable products is a part of the food processing industry, the changes of microorganisms and the relationship between the lactic acid bacteria and the flavor of fermented vegetables in vegetable fermentation process was summarized. The safety of fermented vegetables was analyzed and the corresponding control measures were put forward, hoping to improve the food safety of fermented vegetables. |
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| Keywords: | fermented vegetable microorganisms change safety |
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