Research advances of spoilage microorganisms and their preventive measures in fermented vegetables

Fermented vegetables is one of the important vegetable processing products. Deterioration caused by spoilage microorganisms has led to huge economic loss in fermented vegetables industry. This review summarized the spoilage microorganisms and their spoilage characteristics in fermented vegetables.Four typical spoilage characteristics, including organic acid utiliazation and p H increase, spoilage pellicle formation, texture destruction by plant cell wall degradation enzymes ( PCWDEs) and unpleasant flavour, were elaborated.The pre-existing prevention and control methods were also introduced.The review aimed to provide a theoretical guidance for the early warning, prevention and control of the deterioration during the industrial production and storage stage of fermented vegetables.