CAJ | 학술논문

泡菜是以各种新鲜蔬菜为原料，由多种微生物共同发酵制成。目前，泡菜的微生物发酵过程多采用自然发酵工艺，导致发酵周期较长，生产力低下。泡菜的微生物发酵过程、发酵微生物的分离选育的研究现状表明，优良菌株的选育以及直投式发酵剂的研发应用可在很大程度上缩短发酵时间，提高发酵效率。随着泡菜中微生物研究的不断深入以及对生产工艺的不断优化，我国泡菜将最终实现规模化、标准化以及国际化。
포채시이각충신선소채위원료，유다충미생물공동발효제성。목전，포채적미생물발효과정다채용자연발효공예，도치발효주기교장，생산력저하。포채적미생물발효과정、발효미생물적분리선육적연구현상표명，우량균주적선육이급직투식발효제적연발응용가재흔대정도상축단발효시간，제고발효효솔。수착포채중미생물연구적불단심입이급대생산공예적불단우화，아국포채장최종실현규모화、표준화이급국제화。
Pickled vegetables are fermented by many kinds of microbes based on different fresh vegetables as raw materials.At present,most of the pickled vegetables are fermented with natural fermentation process, resulting in the long fermentation cycle and low productivity.Studies in the microbial fermentation process and the screening of microbes in pickled vegetables showed that breeding of excellent strains and research on the direct vat starters (DVS)could shorten the fermentation time and improve the fermentation efficiency to a large extent.It is believed that with the deepening study on microbe and the continuous optimization of the production process,our traditional pickled vegetables will eventually realize the standardization and internationalization.