Research progress on the effect of lactic acid bacteria on the flavor of fermented vegetables

Authors

HOU Xiao-yi, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WANG Jian-hui, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023, ChinaFollow
DENG Na, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023, China
LI Hui, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023, China
ZHANG Bo, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023, China
CAI Yong-jian, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Modern Industrial College of Prepared Dishes, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Changsha, Hunan 410023, China

Corresponding Author(s)

王建辉（1980—），男，长沙理工大学教授，博士。E-mail: wangjh0909@163.com

Abstract

In the process of vegetable fermentation, the variety and quantity of microorganisms are complex and changeable. Lactic acid bacteria (LAB), as the main power in the process of vegetable fermentation, participate in the regulation of various metabolic pathways and affect the formation of flavor. In this review, the changes of major flavor metabolites during vegetable fermentation and their internal relationship with the community structure and abundance of LAB were summarized, then the potential mechanism of LAB fermentation to produce flavor substances was discussed. Moreover, the application of LAB in vegetable fermentation was prospected.

Publication Date

6-5-2023

First Page

232

Last Page

240

DOI

10.13652/j.spjx.1003.5788.2023.80162

Recommended Citation

Xiao-yi, HOU; Jian-hui, WANG; Na, DENG; Hui, LI; Bo, ZHANG; and Yong-jian, CAI (2023) "Research progress on the effect of lactic acid bacteria on the flavor of fermented vegetables," Food and Machinery: Vol. 39: Iss. 4, Article 37.
DOI: 10.13652/j.spjx.1003.5788.2023.80162
Available at: https://www.ifoodmm.cn/journal/vol39/iss4/37

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