Microsoft Word 张玉龙二校

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1 5 12 Vol. 5 No Journal of Food Safety and Quality Dec., 2014 张玉龙, 胡萍 *, 湛剑龙, 陈韵 (, ) 摘要 :, C,,,, 关键词 :,,, Research of fermented sauerkraut and its advancement ZHANG Yu-Long, HU Ping *, ZHAN Jian-Long, CHEN Yun (School of Liquor & Food Engineering, Guizhou University, Guiyang, , China) ABSTRACT: Sauerkraut is one of the most popular products of fermented vegetables which are mainly fermented with various vegetables by microorganisms. It not only remains their original nutrients such as vitamin C, amino acids, dietary fiber and other nutrients, but also contains the functional microbes such as lactic acid bacteria. The microbial fermentation has an important effect on the pickled cabbage of quality and flavor. Therefore, it is very important to study the fermentation mechanisms, microbial diversity and the change of nutrients, flavors and chemicals in fermentation process. According to recent results, the fermentation mechanisms, microbial diversity and nutritional composition of fermented sauerkraut were reviewed, and the development direction of exploration of microorganisms from sauerkraut and large-scale production were also proposed in this paper. KEY WORDS: fermented sauerkraut; fermentation mechanism; nutrients; advancement 1 引言, C,, [1-5], [6] 基金项目 : ( ) Fund: Supported by National Natural Science Foundation of China ( ) * 通讯作者 :,, Is.phu@gzu.edu.cn *Corresponding author: HU Ping, Professor, School of Liquor & Food Engineering, Guizhou University, Guiyang, , China. Is.phu@gzu.edu.cn

2 12, : 3999 [7,8],, 2 发酵酸菜的发展概况,,, [9],, [10], 1300, [11] 1, Plinius [12],,, 藠,,,,,,, ;, ( ),,,,,, ;, [13,14],,,, ;,,,,, [13],, [15], 2000, 13, 95% [16] ,, [17], 190, 100 [18],,,,,,, 3 发酵酸菜的发酵机制 (Yeast) (Lactic acid bacteria, LAB) (Acetobacter), 3.1 微生物的发酵作用 (1), (2),,, β-,, (Streptococcus lactis) (Lactobacillus) 6-, [19]

3 (Lactobacillus plantarum) 徳 (Lactobacillus delbrueckii) (Lactobacillus acidophilus), EMP, 1,6-1,6-, [20] (Leuconostoc) (Lactic acid bacteria) (Lactobacillus), HMP 3-,, 3- (3),, (Bacterium acetic) ( ) 3.2 食盐的作用,,,,, 1%, kpa, kpa [21], kpa ;,, Na + Mg 2+ K + Ca 2+,,,,,, 3.3 酶类的作用, ( ),,, [22],, [23] A,,, 2,3- [24] 4 发酵酸菜的研究进展 4.1 酸菜中微生物的研究进展,, Fleming [25],,,, 4 Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus Lact. Plantarum; Leuconostoc mesenteroides, Lact. Plantarum Lee [26] (denaturing gradient gel electrophoresis, DGGE) W. confusa Leuc. Citreum Lact. sake Lact. curvatus Kimchi 1995, [27],,,, [28-30] (Lactobacillus plantarum) (Lactobacillus brevis) (Lactobacillus curvatus) (Lactobacillus acetotolerans) (Lactococcus lactis),, Lactobacillus plantarum C88 Lactobacillus plantarum S4-1 (Lactococcus lactis), [1,5,31-36],,, Lactobacillus plantarum Lactobacillus mesenteroides Lactobacillus casei Lactobacillus plantarum Lactobacillus acidophlus [37,38], 4.2 酸菜中化学成分研究进展,

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