Abstract：
Fermentation is a traditional method utilized for vegetable preservation, with microorganisms playing a crucial role in the process. Nowadays, traditional spontaneous fermentation methods are widely employed, which excessively depend on the microorganisms attached to the surface of raw materials, resulting in great difficulties in ideal control over the fermentation process. To achieve standardized production and improve product quality, it is essential to promote inoculated fermentation. In this way, starter cultures can dominate the fermentation processes successfully. Unfortunately, inoculated fermentation has not been thoroughly studied and applied. Therefore, this paper provides a systematic review of the potential upgrading strategy of vegetable fermentation technology. First, we disclose the microbial community structures and succession rules in some typical spontaneously fermented vegetables to comprehend the microbial fermentation processes well. Then, internal and external factors affecting microorganisms are explored to provide references for the selection of fermented materials and conditions. Besides, we widely summarize the potential starter candidates with various characteristics isolated from spontaneously fermented products. Subsequently, we exhibited the inoculated fermentation strategies with those isolations. To optimize the product quality, not only lactic acid bacteria that lead the fermentation, but also yeasts that contribute to aroma formation should be combined for inoculation. The inoculation order of the starter cultures also affects the microbial fermentation. It is equally important to choose a proper processing method to guarantee the activity and convenience of starter cultures. Only in this way can we achieve the transition from traditional spontaneous fermentation to modern inoculated fermentation.
摘要：
发酵是一种传统的蔬菜保鲜方法,微生物在这个过程中起着至关重要的作用。如今,传统的自发发酵方法被广泛采用，过度依赖于附着在原材料表面的微生物，导致发酵过程的理想控制非常困难。实现标准化生产,提高产品质量,促进接种发酵至关重要。这样,发酵剂培养物可以成功地主导发酵过程。不幸的是,接种发酵尚未得到彻底的研究和应用。因此,本文对蔬菜发酵技术的潜在升级策略进行了系统综述。首先,我们揭示了一些典型的自发发酵蔬菜中的微生物群落结构和演替规律，以更好地理解微生物发酵过程。然后，探讨了影响微生物的内外部因素，为发酵材料和条件的选择提供参考。此外,我们广泛总结了从自发发酵产品中分离出的具有各种特性的潜在发酵剂候选物。随后，我们展示了这些分离的接种发酵策略。优化产品质量,不仅是导致发酵的乳酸菌，但也应结合有助于香气形成的酵母进行接种。发酵剂培养物的接种顺序也影响微生物发酵。选择适当的加工方法以保证发酵剂的活性和便利性同样重要。只有这样，才能实现从传统自发发酵到现代接种发酵的转变。
