发酵酸菜的研究及其进展-食品安全质量检测学报.pdf

5 12 Vol. 5 No. 12 2014 12 Journal of Food Safety and Quality Dec. , 2014 * 张玉龙, 胡 萍 , 湛剑龙, 陈 韵 (, 550025) 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, 550025, 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 fr