传统发酵蔬菜中耐乙醇型乳酸菌的研究进展

发酵蔬菜一般都是由乳酸菌等多种微生物发酵而成，发酵过程中会产生有机酸、乙醇、氨基酸等物质。乙醇和有机酸形成酯类物质，赋予发酵蔬菜特有的香气。但是发酵蔬菜发酵过程中如果乙醇浓度过高，则会抑制乳酸菌发挥作用。因此，该文主要总结传统发酵蔬菜中乳酸菌的筛选方法、乳酸菌培养基优化、乳酸菌的乙醇耐受性、乳酸菌的诱变、乳酸菌的复配及应用等方面的研究进展，为人工接种乳酸菌发酵传统蔬菜产业化生产提供依据。

Research progress of ethanol-tolerant lactic acid bacteria in traditional fermented vegetable

Fermented vegetable is generally fermented by lactic acid bacteria and other microorganisms, and it produces organic acids, ethanol, amino acids and other substances during fermentation process. Ethanol and organic acids form esters, which give fermented vegetable the unique aroma. However, if the ethanol concentration is too high during the vegetable fermentation process, it will inhibit the role of lactic acid bacteria. Therefore, the research progress in the screening method of lactic acid bacteria in traditional fermented vegetables, the optimization of lactic acid bacteria medium, the tolerance of lactic acid bacteria to ethanol, mutagenesis of lactic acid bacteria, the combination and application of lactic acid bacteria and so on was summarized in this paper, so as to provide the basis for artificial inoculation of lactic acid bacteria fermentation of traditional vegetable industrial production.