郑渝川¹，王凘璐²，陈方方¹，吴 斌¹，杨 凌^1*

（1.四川省林业科学研究院，成都610081；2.自贡市林业发展保护中心，自贡643000）

摘要：酸笋作为我国传统发酵蔬菜之一，以其独特的酸臭风味和爽脆口感，成为众多经典菜肴不可或缺的配菜，深受广大消费者青睐。该文阐述了酸笋的菌群结构和风味成分，概述了酸笋发酵的代谢途径，总结了酸笋风味成分与微生物菌群的相关性。酸笋的优势菌群是乳杆菌属，乙酸和对甲苯酚是酸笋的重要风味成分；特征挥发性风味物质对甲苯酚是由酪氨酸羟化和脱羧合成的，其生成与梭菌属、克雷伯氏菌属、芽孢杆菌属等菌群相关。该文对工业化生产酸笋过程中微生物菌群的控制和风味的改善提供了理论基础和数据支撑。

关键词：酸笋；菌群结构；风味成分；代谢通路；相关性

中图分类号：TS255.7 文献标识码：A 文章编号：1674-506X（2025）05-0097-0006

Research Progress on the Bacterial Community Structure and Flavor Components of Fermented Suansun and Its Correlation

ZHENG Yuchuan¹，WANG Silu²，CHEN Fangfang¹，WU Bin¹，YANG Ling^1*

（1.Sichuan Academy of Forestry Sciences，Chengdu 610081，China；

2.Zigong Forestry Development and Protection Center，Zigong 643000，China）

Abstract: Suansun， one of China’s traditional fermented vegetables， is renowned for its unique sour and pungent aroma and crisp，refreshing texture，becoming indispensable side dish in many classic dishes，widely favored by consumers. This article explains the bacterial community structure and flavor components of Suansun，outlines the metabolic pathway of Suansun fermentation， and summarizes the correlation between the flavor components of Suansun and microbial community. The predominant bacterial genus in Suansun is Lactobacillus，and acetic acid and p-cresol are important flavor components of Suansun；The characteristic volatile flavor compound p-cresol is synthesized by tyrosine hydroxylation and decarboxylation，and its formation is related to Clostridium，Klebsiella，and Bacillus and other bacteria. This review provides theoretical basis and data support for the control of microbial community and the improvement of flavor in the process of industrial production of Suansun.

Keyword: Suansun；microbial community structure；flavor component；metabolic pathway；correlation

doi: 10.3969/j.issn.1674-506X.2025-004