酸菜发酵过程中微生物对其风味形成及安全性的影响研究进展OA
Research progress on the effect of microorganism on flavor formation and safety during fermentation process of Suancai
酸菜作为一种历史悠久的传统发酵蔬菜,因其清脆爽口、酸香醇厚的风味以及丰富的维生素、膳食纤维和矿物质等营养物质,赢得消费者的青睐.酸菜是由大白菜、芥菜、青菜等为原材料经微生物代谢及其一系列生化反应发酵而成的发酵食品,酸菜发酵过程中微生物群落结构交替变化,在不同阶段发挥不同的作用,对酸菜的品质、风味及安全性有极大影响.该文综述酸菜微生物多样性,探讨发酵条件对酸菜品质的影响,解析不同微生物种群对酸菜风味形成及安全性的影响,旨在通过调控微生物代谢改善酸菜品质的可行性,为酸菜品质提升提供参考.
Suancai,as a traditional fermented vegetable with a long history,has won the favor of consumers because of its crisp and refreshing,sour and mellow flavor,and rich nutrients such as vitamins,dietary fiber and minerals.Suancai is a fermented food which is fermented from Chinese cab-bage,mustard vegetables and green vegetables through microbial metabolism and a series of biochemical reactions.During the fermentation process,the structure of microbial community changes alternately,and the microbes in different stages plays different roles,which has a great impact on the quality,flavor and safety of Suancai.The microbial diversity of Suancai was reviewed,the effect of fermentation conditions on the quality of Suancai was discussed,and the effect of different microbial populations on the flavor formation and safety of Suancai was analyzed.The aim was to explore the feasibility of improving the quality of Suancai by regulating microbial metabolism,and to provide reference for enhancing the quality of Suancai.
孔金金;班世栋;龙云;宗春阳;于院国;王晓丹
贵州大学酿酒与食品工程学院贵州省生态特色食品新质化加工与贮藏全省重点实验室,贵州 贵阳 550025大连大学 生命健康学院,辽宁大连 116622贵州大学酿酒与食品工程学院贵州省生态特色食品新质化加工与贮藏全省重点实验室,贵州 贵阳 550025贵州大学酿酒与食品工程学院贵州省生态特色食品新质化加工与贮藏全省重点实验室,贵州 贵阳 550025贵州珍酒酿酒有限公司,贵州遵义 563000贵州大学酿酒与食品工程学院贵州省生态特色食品新质化加工与贮藏全省重点实验室,贵州 贵阳 550025||贵州久酿微生物技术服务中心,贵州 贵阳 550025
轻工纺织
酸菜微生物群落发酵过程风味物质安全性
Suancaimicrobial communityfermentation processflavor componentsafety
《中国酿造》 2026 (3)
7-14,8
贵州省高层次创新型人才(黔科合平台人才-GCC[2023]013)贵州省发酵工业特征微生物资源挖掘与利用科技创新人才团队建设(黔科合平台人才-CXTD[2023]029)校企合作项目(K22-0115-017)贵州省科晖特征微生物资源化利用创新平台建设(黔科合服企[2023]012)
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