College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing, China.
Compr Rev Food Sci Food Saf. 2024 May;23(3):e13362. doi: 10.1111/1541-4337.13362.
Fermentation is a traditional method utilized for vegetable preservation, with microorganisms playing a crucial role in the process. Nowadays, traditional spontaneous fermentation methods are widely employed, which excessively depend on the microorganisms attached to the surface of raw materials, resulting in great difficulties in ideal control over the fermentation process. To achieve standardized production and improve product quality, it is essential to promote inoculated fermentation. In this way, starter cultures can dominate the fermentation processes successfully. Unfortunately, inoculated fermentation has not been thoroughly studied and applied. Therefore, this paper provides a systematic review of the potential upgrading strategy of vegetable fermentation technology. First, we disclose the microbial community structures and succession rules in some typical spontaneously fermented vegetables to comprehend the microbial fermentation processes well. Then, internal and external factors affecting microorganisms are explored to provide references for the selection of fermented materials and conditions. Besides, we widely summarize the potential starter candidates with various characteristics isolated from spontaneously fermented products. Subsequently, we exhibited the inoculated fermentation strategies with those isolations. To optimize the product quality, not only lactic acid bacteria that lead the fermentation, but also yeasts that contribute to aroma formation should be combined for inoculation. The inoculation order of the starter cultures also affects the microbial fermentation. It is equally important to choose a proper processing method to guarantee the activity and convenience of starter cultures. Only in this way can we achieve the transition from traditional spontaneous fermentation to modern inoculated fermentation.
发酵是一种用于蔬菜保存的传统方法，微生物在这个过程中起着至关重要的作用。如今，广泛采用传统的自然发酵方法，这种方法过度依赖于原料表面附着的微生物，因此很难理想地控制发酵过程。为了实现标准化生产和提高产品质量，必须促进接种发酵。通过这种方式，可以成功地使发酵剂控制发酵过程。然而，接种发酵并没有得到充分的研究和应用。因此，本文提供了一个系统的综述，探讨了蔬菜发酵技术的潜在升级策略。首先，我们揭示了一些典型的自然发酵蔬菜中的微生物群落结构和演替规律，以便更好地理解微生物发酵过程。然后，我们探讨了影响微生物的内部和外部因素，为发酵材料和条件的选择提供参考。此外，我们广泛总结了从自然发酵产品中分离出来的具有各种特性的潜在发酵剂候选物。随后，我们展示了这些分离物的接种发酵策略。为了优化产品质量，不仅需要选择能主导发酵的乳酸菌，还需要结合有助于形成香气的酵母进行接种。发酵剂的接种顺序也会影响微生物发酵。选择适当的加工方法以保证发酵剂的活性和便利性同样重要。只有这样，我们才能实现从传统的自然发酵向现代接种发酵的转变。
