摘要
乳酸菌是发酵蔬菜中的主体微生物,不仅可以改善食品风味,还可提高营养价值、功能性和保藏性。通过对发酵蔬菜中不同性能乳酸菌资源筛选文献的整理分类,从优良发酵性能乳酸菌的筛选、拮抗乳酸菌或产抗菌活性物质(细菌素)乳酸菌的筛选、功能性和益生性乳酸菌的筛选等进行了综述。提出全面评价发酵特性、基因层面分析代谢机制及抑菌机理、保持菌种活性等是今后研究的主要方向。
Lactic acid bacteria were the main microorganisms in fermented vegetables,which could not only improve food flavor,but also increase nutrition value,function and preservation.By sorting out and classifying the literature on the screening of lactic acid bacteria with different properties in fermented vegetables,the screening of lactic acid bacteria with excellent fermentation performance,lactic acid bacteria with antagonistic or antimicrobial activity substance(bacteriocin),functional and probiotic lactic acid bacteria were summarized.The main research directions in the future are to comprehensively evaluate fermentation characteristics,analyze metabolic mechanism and bacteriostasis mechanism at gene level,and maintain bacterial activity.
作者
张菊华
许弯
刘伟
ZHANG Ju-hua;XU Wan;LIU Wei(Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute,Changsha 410125,PRC;Longping Branch,Graduate School of Hunan University,Changsha 410125,PRC)
出处
《湖南农业科学》
2019年第1期114-118,共5页
Hunan Agricultural Sciences
基金
湖南省农业科技创新资金项目(2018ZD04-1-3)
关键词
发酵蔬菜
乳酸菌筛选
研究进展
综述
fermented vegetables
screening of lactic acid bacteria
review
