陈 功1，2*，张其圣1，2**，李 恒1，2，唐 垚2，汪冬冬2，伍亚龙2，朱 翔2，张 伟2，余文华1，游敬刚1
（1.四川省食品发酵工业研究设计院，四川 成都 611130；
2.四川东坡中国泡菜产业技术研究院，四川 眉山 620020）
摘要：中国泡菜以四川泡菜为代表，发酵是其基本的状态（简称发酵态），而主导微生物是泡菜发酵的源动力。在系统研究的基础上，论文阐述了泡菜发酵原理、菌群结构的演变、主导微生物及其数量变化、发酵态的变化及其稳定系统（稳态）的形成、稳态的应用。揭示了我国传统泡菜发酵是动态和稳态的两个关键状态的演变过程，其中动态又包含启动态和非稳态。基于泡菜稳态的形成及其特征指标，首次正式提出“稳态发酵理论”。在该理论的指导下，实现了泡菜现代化发酵加工生产，并保持了传统泡菜风味，既传承了经典泡菜工艺，又创新引领了泡菜产业的发展。
关键词：泡菜；微生物演变；稳态发酵；传承创新；应用
中图分类号：TS255.5 文献标识码：A 文章编号：1674-506X（2020）01-0054-0011
Research and Application of the Stable Fermentation Stage of Chinese Paocai
CHEN Gong1，2*, ZHANG Qi-sheng1，2**, LI Heng1，2, TANG Yao2, WANG Dong-dong2, WU Ya-long2, ZHU Xiang2, ZHANG Wei2, YU Wen-hua1, YOU Jing-gang1
（1.Sichuan Food Fermentation Industry Research and Design Institute, Chengdu Sichuan 611130, China;
2.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan Sichuan 620020, China）
Abstract：Sichuan paocai is one of the most representative paocai in China. Fermentation is an indispensable step in the processing of paocai (fermentation stage, FS), while the dominant microbiology flora drives the changes of FS. Based on the systematical research data, paocai fermentation principles，dynamics of microbial counts, evolution of microbial community structure, changes of FT and formation and application of stable fermentation stage (SFS) were described or discussed. Paocai fermentation included two key stages namely unstable fermentation stage (USFS) and SFS, while USFS included initiative fermentation stage and disorder fermentation stage. Key index of SFS were extracted, analyzed, and the stable fermentation theory were proposed firstly. Under the guidance of this theory, modern fermentation processing and production of Paocai was realized, and the traditional paocai flavor was also maintained. “It not only inherits the traditional paocai technology, but also leads the development of kimchi industry”.
Keywords：paocai; microbial evolution; stable fermentation; inheritance and innovation; application
doi：10.3969/j.issn.1674-506X.2020.01-011
收稿日期：2020-01-08
基金项目：国家十三五重点研发计划项目（2016YFD0400505）；四川省十三五产业链示范项目（2016NZ0007）
作者简介：陈功（1964-），男，正高级工程师，天府万人计划人才，泡菜研究首席专家。
*通讯作者
引文格式：陈功,张其圣,李恒,等.中国泡菜发酵态相对稳定性的研究及应用[J].食品与发酵科技,2020,56(1):54-63,72.
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