Research advances of spoilage microorganisms and their preventive measures in fermented vegetables
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摘要: 发酵蔬菜是一种重要的蔬菜加工产品,腐败微生物对其造成的腐败给发酵蔬菜行业带来了巨大的经济损失。本文从代谢利用有机酸引起p H升高,形成腐败膜醭,产植物细胞壁降解酶破坏蔬菜质构和产生令人不悦的气味等四个典型的发酵蔬菜腐败特征出发,对引起发酵蔬菜腐败的微生物及其腐败特性进行综述,并总结了预防和控制发酵蔬菜腐败的方法,旨在为发酵蔬菜工业生产和贮藏过程中腐败现象的预警监测和防治提供一定的理论指导。Abstract: Fermented vegetables is one of the important vegetable processing products. Deterioration caused by spoilage microorganisms has led to huge economic loss in fermented vegetables industry. This review summarized the spoilage microorganisms and their spoilage characteristics in fermented vegetables.Four typical spoilage characteristics, including organic acid utiliazation and p H increase, spoilage pellicle formation, texture destruction by plant cell wall degradation enzymes ( PCWDEs) and unpleasant flavour, were elaborated.The pre-existing prevention and control methods were also introduced.The review aimed to provide a theoretical guidance for the early warning, prevention and control of the deterioration during the industrial production and storage stage of fermented vegetables.
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