Advances in Research on Microbial Succession and Flavor Changes in Pickles

doi:10.7506/spkx1002-6630-20201213-143

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (23): 294-305.doi: 10.7506/spkx1002-6630-20201213-143

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Advances in Research on Microbial Succession and Flavor Changes in Pickles

ZHANG Xiru, GUAN Hui, XING Shaohua, LIU Wenli, LI Huamin

(1. School of Food Engineering, Ludong University, Yantai 264025, China; 2. Bionanotechnology Institute, Ludong University, Yantai 264025, China; 3. Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)

Online:2021-12-15 Published:2021-12-29

Abstract

Abstract: The fermentation of pickles is a process involving continuous microbial succession, and microorganisms play an important role in the formation of the flavor of pickles. During the fermentation process, the species and quantity of microorganisms in pickles change, and the dominant microorganisms in different fermentation stages play different roles. This paper summarizes the recent progress in the microbial succession and flavor changes in pickles with focuses on the microbial community composition and its dynamic change, the influence of external factors on the microbial succession, and the influence of dynamic changes of different microorganisms during pickle fermentation on its flavor. We hope that this review will provide references for further theoretical studies and industrial applications of pickles.

Key words: pickle; microbial community; dynamic changes; influence factors; flavor substances

CLC Number:

TS255.54

ZHANG Xiru, GUAN Hui, XING Shaohua, LIU Wenli, LI Huamin. Advances in Research on Microbial Succession and Flavor Changes in Pickles[J]. FOOD SCIENCE, 2021, 42(23): 294-305.

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Advances in Research on Microbial Succession and Flavor Changes in Pickles

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