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

LI Tong; WU Rina; ZHANG Qisheng; WANG Fangfang; LIU Chunli; DING Ruixue; YAN Danli; WU Junrui

doi:10.13386/j.issn1002-0306.2021070300

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 475-483. > DOI: 10.13386/j.issn1002-0306.2021070300

LI Tong, WU Rina, ZHANG Qisheng, et al. Research Progress of Microorganisms in Pickles and Their Relationship with Flavor and Quality of Products[J]. Science and Technology of Food Industry, 2022, 43(14): 475−483. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070300.

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

1.
College of Food, Shenyang Agricultural University, Liaoning Food Fermentation Technology Engineering Research Center, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866, China
2.
Sichuan Dongpo China Kimchi Industry Technology Research Institute, Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu 611130, China
3.
Shenyang Yuyuan Food Industry Co., Ltd., Shenyang 110172, China
4.
Jinzhou Xiaocai Co., Ltd., Jinzhou 121013, China

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Received Date: July 25, 2021
Available Online: May 15, 2022

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Abstract

Abstract

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 pickles. It is expected to provide reference for further study on the formation mechanism of the flavor substances of pickles, improve the flavor quality of pickles, and realize the modern processing of traditional pickles.
- pickled vegetables,
- microbial diversity,
- flavor formation mechanism,
- probiotics,
- functional microorganism

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References

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