摘要
泡菜是一种以蔬菜为主要原料,经微生物发酵而成的蔬菜加工制品,历史悠久,风味独特,深受人们喜爱。在泡菜的整个发酵过程中,微生物发挥着至关重要的作用,微生物的种类和数量不仅直接影响产品的风味和口感,同时也会造成产品的腐败。文章介绍了国内外泡菜微生物菌群的区别和泡菜发酵过程中微生物多样性的影响因素。同时,也指出泡菜中腐败微生物的污染及控制和功能微生物对风味的优化。通过对泡菜中微生物菌群的研究探讨,有助于泡菜生产企业利用微生物的特性,进行产品腐败的控制和风味的改善。
Pickle is a kind of vegetable processing products with vegetables as the main raw materials and fermented by microorganisms,it has a long history and unique flavor,and it is popular with people.In the whole fermentation process of pickles,microorganisms play a crucial role,the type and quantity of microorganisms not only directly affect the flavor and taste of products,but also cause the spoilage of products.In this paper,the differences of microbial community of pickles at home and abroad and the influencing factors of microbial diversity during pickle fermentation are introduced.At the same time,the contamination and control of spoilage microorganisms in pickles and the optimization of flavor by functional microorganisms are also pointed out.The research on the microbial community in pickles is conducive to pickle manufacturers to control the spoilage and improve the flavor by using the characteristics of microorganisms.
作者
王奇
王传明
周雨
叶丹
余慧
WANG Qi;WANG Chuan-ming;ZHOU Yu;YE Dan;YU Hui(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期197-200,共4页
China Condiment
关键词
泡菜
微生物菌群
污染
控制
风味
pickle
microbial community
contamination
control
flavor
