摘要
乳酸菌作为传统泡菜中的优势菌群,对泡菜独特风味的形成具有重要影响。文中阐述了传统泡菜中乳酸菌的种类及作用、传统泡菜中风味物质的种类,从3个方面归纳总结了乳酸菌产生风味物质的机制,并对今后泡菜中微生物对风味影响的研究方向做出了展望。
As dominant flora in traditional Paocai, the Lactic Acid Bacteria （LAB） has an important impact on the formation of the unique flavor of Paocai. The species and function of LAB and the kinds of flavor substances in Paocai were summarized in this article. Mechanisms of flavor substances produced by LAB were elaborated. This paper finally gave an outlook on the research directions in the future.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第2期170-173,共4页
Food and Fermentation Industries
基金
"十二五"国家科技支撑计划项目(2012BAD31B04)
四川省科技支撑计划项目(2012NZ0002)
国家自然科学基金资助项目(31171726)
关键词
传统泡菜
乳酸菌
风味
traditional Paocai, lactic acid bacteria, flavor
