我国传统发酵蔬菜中乳酸菌多样性的研究进展
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摘要
对我国传统发酵蔬菜中乳酸菌生物多样性的研究进行综述,分析了榨菜、大头菜、东北酸菜、发酵辣椒等发酵蔬菜中乳酸菌的优势菌群,指出了目前传统发酵蔬菜中乳酸菌多样性研究的不足,为进一步阐明乳酸菌在传统发酵蔬菜风味形成中的作用机理提供一定的参考。
This paper reviews recent progress in the research on the diversity of lactic acid bacteria in traditional fermented vegetables in China. The predominant lactic acid bacteria in pickled mustard tuber, fermented kohlrabi, northeast sauerkraut, and fermented pepper are analyzed, and problems existing in this field of research are also discussed. It is hoped that this review will provide valuable data for elucidating the role of lactic acid bacteria in flavor formation in traditional fermented vegetables.
This paper reviews recent progress in the research on the diversity of lactic acid bacteria in traditional fermented vegetables in China. The predominant lactic acid bacteria in pickled mustard tuber, fermented kohlrabi, northeast sauerkraut, and fermented pepper are analyzed, and problems existing in this field of research are also discussed. It is hoped that this review will provide valuable data for elucidating the role of lactic acid bacteria in flavor formation in traditional fermented vegetables.
引文
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[2]胡晓清,潘露,王汝毅.发酵蔬菜中乳酸菌的功能性与安全性研究进展[J].现代食品科技,2012,28(11):1606-1611.
[3]XIONG T,SONG S H,HUANG X H,et al.Screening and identification of functional Lactobacillus specific for vegetable fermentation[J].Journal of Food Science,2013,78(1):M84-M89.DOI:10.1111/j.1750-3841.2012.03003.x.
[4]杨珺,吴永娴,曾凡坤.四川榨菜后熟时期微生物区系的初探[J].食品科学,1999,20(12):50-51.DOI:10.3321/j.issn:1002-6630.1999.12.016.
[5]李正国,付晓红,邓伟,等.传统分离培养结合DGGE法检测榨菜腌制过程的细菌多样性[J].微生物学通报,2009,36(3):371-376.
[6]燕平梅,乔宏萍,赵文婧,等.基于PCR-DGGE方法分析榨菜中乳酸菌群落结构[J].食品科学,2016,37(13):136-139.DOI:10.7506/SPKX1002-6630-201613024.
[7]翁佩芳,陈希,沈锡权,等.榨菜低盐腌制细菌群落多样性的分析[J].中国农业科学,2012,45(2):338-345.DOI:10.3864/j.issn.0578-1752.2012.02.016.
[8]杨雪,陶兴无,高冰,等.发酵大头菜中乳酸菌的分离鉴定及生产初试[J].中国酿造,2008,27(9):31-33.DOI:10.3969/j.issn.0254-5071.2008.05.009.
[9]吴希茜.自然发酵腌制大头菜发酵过程中细菌的分离鉴定[J].山东食品发酵,2011(4):11-14.
[10]赵岩.赤峰地区酸菜中乳酸菌的筛选与初步鉴定[J].中国酿造,2013,32(5):35-37.DOI:10.3969/j.issn.0254-5071.2013.05.010.
[11]栗永乐,李秀丽,李传娟,等.内蒙古东部地区农家酸菜中乳酸菌的分离与初步鉴定[J].食品工业,2012,33(11):132-134.
[12]刘晓辉,陈顺,高晓梅,等.酸菜中乳酸菌的分离筛选与鉴定研究[J].中国酿造,2009,28(2):62-64.
[13]武俊瑞,岳喜庆,石璞,等.PCR-DGGE分析东北自然发酵酸菜中乳酸菌多样性[J].食品与生物技术学报,2014,33(2):127-130.
[14]丛敏,李欣蔚,武俊瑞,等.PCR-DGGE分析东北传统发酵酸菜中乳酸菌多样性[J].食品科学,2016,37(7):78-82.DOI:10.7506/spkx1002-6630-201607015.
[15]张鲁冀,孟祥晨.自然发酵东北酸菜中乳杆菌的分离与鉴定[J].东北农业大学学报,2010,41(11):125-131.DOI:10.3969/j.issn.1005-9369.2010.11.023.
[16]李欣,武俊瑞,田甜,等.大庆自然发酵酸菜中乳酸菌的分离鉴定及耐酸菌株初步筛选[J].食品科学,2014,35(1):150-154.DOI:10.7506/spkx1002-6630-201401029.
[17]MIYAMOTO M,SETO Y,HAO D H,et al.Lactobacillus harbinensis sp.nov.,consisted of strains isolated from traditional fermented vegetables‘Suan cai’in Harbin,Northeastern China and Lactobacillus perolens DSM 12745[J].Systematic and Applied Microbiology,2005,28(8):688-694.DOI:10.1016/j.syapm.2005.04.001.
[18]李超.东北酸菜发酵微生物动态解析及人工接种对酸菜发酵的影响[D].哈尔滨:东北林业大学,2015:27-30.
[19]张天琪,张雪,孔保华,等.东北酸菜中产胞外多糖乳杆菌的分离筛选及其在酸乳中的应用[J].中国乳品工业,2009,37(7):8-12.DOI:10.3969/j.issn.1001-2230.2009.07.002.
[20]于志会,李常营,张雪,等.酸菜中降胆固醇功能植物乳杆菌的体外筛选[J].食品与生物技术学报,2011,30(3):398-402.
[21]赵玲艳,邓放明,杨抚林,等.自然发酵辣椒中乳酸菌的分离及其发酵性能研究[J].食品科学,2005,26(10):82-86.DOI:10.3321/j.issn:1002-6630.2005.10.014.
[22]钟燕青.自然发酵辣椒中乳酸菌分离筛选及香气成分分析[D].长沙:湖南农业大学,2012:10-14.
[23]王兰,赵玲艳,陈思思,等.发酵辣椒中产亚硝酸盐还原酶短乳杆菌L5的选育及特性研究[J].中国酿造,2014,33(11):25-29.DOI:10.11882/j.issn.0254-5071.2014.11.006.
[24]王丽芳,王修俊,郑君花,等.发酵辣椒中一株乳酸菌的分离鉴定及其生长特性的研究[J].中国调味品,2014,39(6):67-72.DOI:10.3969/j.issn.1000-9973.2014.06.016.
[25]王修俊,王丽芳,郑君花,等.贵州发酵辣椒中优良乳酸菌的分离鉴定及生长特性研究[J].食品科技,2014,39(10):17-21.
[26]盛海圆.传统泡菜中乳酸菌的分离鉴定及其多样性分析[D].合肥:安徽农业大学,2010:14.DOI:14-24.7666/d.y1735160.
[27]周光燕.四川地区自然发酵泡菜中乳酸菌的生物特性研究[D].雅安:四川农业大学,2006:33-41.
[28]陈功,张其圣,余文华,等.四川泡菜乳酸菌多样性及其功能特性[J].食品与发酵工业,2013,39(3):1-4.
[29]张蓓蓓,王柱,王宪斌,等.四川地区泡菜微生物的多样性分析[J].食品与发酵科技,2016,52(1):1-5;10.DOI:10.3969/j.issn.1674-506X.2016.01-001.
[30]付晓红.榨菜腌制过程中微生物区系多样性分析及发酵剂研制[D].重庆:重庆大学,2009:1-2.
[31]吴希茜.大头菜后熟优势微生物分离鉴定及发酵剂的研制[D].重庆:西南大学,2011:27-43.DOI:10.7666/d.y1881804.
[32]WU R N,YU M L,LIU X Y,et al.Changes in flavor and microbial diversity during natural fermentation of suan-cai,a
traditional food made in Northeast China[J].International Journal of Food Microbiology,2015,211(1):23-31.DOI:10.1016/j.ijfoodmicro.2015.06.028.
[33]YANG H Y,WU H,GAO L J,et al.Effects of Lactobacillus curvatus and Leuconostoc mesenteroides on suan cai fermentation in Northeast China[J].Journal of Microbiology and Biotechnology,2016,26(12):2148-2158.DOI:10.4014/jmb.1607.07010.
[34]HAN X,YI H X,ZHANG L W,et al.Improvement of fermented Chinese cabbage characteristics by selected starter cultures[J].Journal of Food Science,2014,79(7):1387-1392.DOI:10.1111/1750-3841.12495.
[35]杜晓华,刘书亮,蒲彪,等.四川泡菜中降解亚硝酸盐乳酸菌的筛选鉴定及其应用[J].食品与发酵工业,2013,39(4):48-52.
[36]YU Zhihui,ZHANG Xue,LI Shengyu,et al.Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut[J].World Journal of Microbiology and Biotechnology,2013,29(3):489-498.DOI:10.1007/s11274-012-1202-3.
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