期刊论文

Progress in Research on the Diversity of Lactic Acid Bacteria in Traditional Chinese Fermented Vegetables

中文

食品科学

1002-6630

2018

39

15

296-301

10.7506/spkx1002-6630-201815043

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)。

本校为第一机构

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。

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 bacte...