Research Progress of Microorganisms in Pickles and Their Relationship with Flavor and Quality of Products

Pickle is a traditional Fermented food in China, which has a history of thousands of years. Pickles have attracted wide attention as a health food in the world because of their unique flavor, quality and probiotics. In recent years, as the next generation of high-throughput sequencing technologies,...

Full description

Saved in:
Bibliographic Details
Published inShipin gongye ke-ji Vol. 43; no. 14; pp. 475 - 483
Main Authors Tong LI, Rina WU, Qisheng ZHANG, Fangfang WANG, Chunli LIU, Ruixue DING, Danli YAN, Junrui WU
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.07.2022
Subjects
flavor formation mechanism
functional microorganism
microbial diversity
pickled vegetables
probiotics
Online AccessGet full text

Cover

More Information
Summary:Pickle is a traditional Fermented food in China, which has a history of thousands of years. Pickles have attracted wide attention as a health food in the world because of their unique flavor, quality and probiotics. In recent years, as the next generation of high-throughput sequencing technologies, the third generation sequencing technology, acer genomics and transcriptome study etc are widely used in the study of molecular biology technology in fermented food. Researches on the microbial community diversity and function mechanism in the pickles have made significant progress, however, the relevant generalizations are not comprehensive enough. Therefore, this paper focuses on the relationship between microorganisms in pickles and the formation of flavor substances in recent years, the formation mechanism of flavor substances, summarizes the control and utilization of microorganisms in pickles and other aspects of the latest research progress, and describes the diversity and probiotics of microorganisms in pic
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2021070300