摘要
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。
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.
作者
陈曼曼
吴兴壮
CHEN Manman;WU Xingzhuang(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)
出处
《中国酿造》
CAS
北大核心
2023年第1期9-14,共6页
China Brewing
基金
辽宁省农业科学院学科建设计划任务项目(2019DD123418)
辽宁省民生科技联合计划(2021JH2/10200037)。
关键词
发酵蔬菜
乳酸菌
耐乙醇
筛选
诱变
应用
fermented vegetables
lactic acid bacteria
ethanol resistant
screening
mutation
application
