李凤姿,张媛,吴昊,杨洪岩

• 1:东北林业大学生命科学学院

摘要(Abstract)：

盐是发酵蔬菜制作过程中必需的原料,具有脱水、防腐、增香、增味与保脆作用。使用适当浓度、种类的盐在有效促进有益微生物生长的同时,还可以提高发酵蔬菜的感官品质,保证发酵蔬菜的质量和风味。随着人们健康意识的不断提高,低盐已经成为市场消费的主要趋势。在发酵蔬菜制作中,如何在降低盐浓度的情况下保证产品的质量及安全性已经成为研究的热点。以国际上目前流行的3种主要发酵蔬菜为例,综述盐对发酵蔬菜微生物群体及发酵质量的影响,以期为低盐发酵蔬菜生产提供技术参考。

关键词(KeyWords)： 发酵蔬菜;盐;微生物;发酵质量;酸菜

Abstract:

Keywords:

基金项目(Foundation): 中央高校基本科研业务费专项基金(2572015CA16);; 国家自然科学基金(31301543)

作者(Author): 李凤姿,张媛,吴昊,杨洪岩

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