| 我国传统发酵蔬菜中乳酸菌多样性的研究进展 |
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| 引用本文： | 叶陵,李勇,王蓉蓉,刘成国,蒋立文,邓放明,周辉.我国传统发酵蔬菜中乳酸菌多样性的研究进展[J].食品科学,2018,39(15):296-301. |
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| 作者姓名： | 叶陵 李勇 王蓉蓉 刘成国 蒋立文 邓放明 周辉 |
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| 作者单位： | 1.湖南农业大学食品科学技术学院，湖南省食品科学与生物技术重点实验室，湖南 长沙 410128；2.张家界灵洁绿色食品有限公司，湖南 张家界 427000 |
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| 基金项目： | 国家自然科学基金面上项目（31571811）；国家自然科学基金青年科学基金项目（31601525）；湖南省教育厅科学研究项目（16K043） |
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| 摘 要： | 对我国传统发酵蔬菜中乳酸菌生物多样性的研究进行综述，分析了榨菜、大头菜、东北酸菜、发酵辣椒等 发酵蔬菜中乳酸菌的优势菌群，指出了目前传统发酵蔬菜中乳酸菌多样性研究的不足，为进一步阐明乳酸菌在传统 发酵蔬菜风味形成中的作用机理提供一定的参考。
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| 关 键 词： | 传统发酵蔬菜 乳酸菌 多样性 |
Progress in Research on the Diversity of Lactic Acid Bacteria in Traditional Chinese Fermented Vegetables |
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| YE Ling,LI Yong,WANG Rongrong,LIU Chengguo,JIANG Liwen,DENG Fangming,ZHOU Hui.Progress in Research on the Diversity of Lactic Acid Bacteria in Traditional Chinese Fermented Vegetables[J].Food Science,2018,39(15):296-301. |
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| Authors: | YE Ling LI Yong WANG Rongrong LIU Chengguo JIANG Liwen DENG Fangming ZHOU Hui |
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| Affiliation: | 1. Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Zhangjiajie Lingjie Green Food Co. Ltd., Zhangjiajie 427000, China |
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| Abstract: | This paper reviews recent progress in the research on the diversity of lactic acid bacteria in traditional fermented vegetables in China. The predominant lactic acid bacteria in pickled mustard tuber, fermented kohlrabi, northeast sauerkraut, and fermented pepper are analyzed, and problems existing in this field of research are also discussed. It is hoped that this review will provide valuable data for elucidating the role of lactic acid bacteria in flavor formation in traditional fermented vegetables. |
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| Keywords: | traditional fermented vegetables lactic acid bacteria diversity |
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