摘要
Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.
摘要译文
发酵蔬菜的历史悠久，并以其独特的口味和健康益处而在全球范围内享受。发酵过程改善了食物的营养价值，口味和保质期。微生物通过代谢物的生产在这一过程中起着至关重要的作用。发酵蔬菜的口味与菌群的评估和继承密切相关。乳酸细菌（LAB）通常是发酵蔬菜中的主要细菌，它们有助于抑制腐败细菌的生长并维持人类健康的肠道菌群。但是，自然而然地使用新鲜蔬菜或陈年盐水中的细菌来依靠自发发酵，这可能引入外部微生物，并导致变质和不合格产品。因此，了解实验室和其他益生菌在保持发酵蔬菜的质量和安全性方面的作用至关重要。此外，从发酵蔬菜中选择益生菌发酵微生物群和分离有益的益生菌可以促进使用安全健康的起动培养物进行大规模的工业生产。这篇综述提供了对制造发酵蔬菜的传统发酵过程的见解，解释了所涉及的机制，并讨论了现代微生物组技术来调节发酵微生物的使用，并创建益生菌发酵微生物群以生产高效，有益健康，安全和健康的发酵蔬菜食品。
Yingzi Yuan;Yutong Yang;Lele Xiao;Lingbo Qu;Xiaoling Zhang;Yongjun Wei. Advancing Insights into Probiotics during Vegetable Fermentation[J]. Foods, 2023,12(20): 3789