Research states of lactic acid bacteria in Chinese traditional pickles
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摘要: 乳酸菌作为传统泡菜中一类非常重要的菌群,是当今研究的一个热点。本文从乳酸菌发酵对泡菜风味品质的影响和风味物质主要检测技术、乳酸菌在发酵过程中的消长规律、乳酸菌的分类鉴定以及优良发酵剂的开发几个方面对传统泡菜中乳酸菌的研究现状进行综述,并对今后泡菜中乳酸菌的研究方向做出了展望。Abstract: As an important strain in the Chinese traditional pickles, the Lactic Acid Bacteria (LAB) is a research focus today.The LAB, including its influence to the flavor and quality of traditional pickles and its variation in the process of fermentation were summarized in this article.Besides, classification and identification of LAB, development of good inoculant were also elaborated.The article looked forward to the research directions in the future at the end of it.
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Keywords:
- traditional pickle /
- Lactic Acid Bacteria /
- research status
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