Research Progress of Sauerkraut Fermented by Lactic Acid Bacteria
Sauerkraut is a traditional fermented vegetable food made from lactic acid and other microorganisms fermented,which is have a special flavor and nutritional value.It contains a variety of edible nutrients and functional substances such as extracellular polysaccharides and peptides produced by lactic acid bacteria,which play a significant role in enhancing human immunity,reducing uric acid and cholesterol levels,as well as exhibiting anti-cancer and anti-tumor effects.However,factors including flavor profile,microbial composition,product quality,and nitrite content of sauerkraut are influenced by the type of raw materials used and fermentation processes employed resulting in considerable diversity.To gain deeper insights into the fermentation mechanism and quality characteristics of pickled cabbage,researchers have conducted systematic analyses on the microbial flora present during traditional or inoculated pickling methods while also conducting extensive studies on the formation of flavor compounds during the fermentation process.By reviewing existing research findings,this article aimed to provide a scientific basis for screening direct-fermented lactic acid bacteria starters for industrial production of fermented pickled cabbage.In future advancements in science & technology along with further research would lead to more precise &efficient production processes & quality control measures providing healthier options for people's lives.
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