【摘要】 泡菜风味、品质与乳酸菌种类、功能研究密切相关。文章综述了近年来文献报道乳酸菌的功能多样性，论述了乳酸菌产酸、降亚硝酸盐、耐酸耐胆盐、高抗氧化性、产γ-氨基丁酸、产共轭亚油酸、产细菌素、产胞外多糖的能力及其在动物饲料、直投式发酵剂、生物抑菌剂以及辅助医疗等方面应用的研究进展，以期对泡菜中功能性乳酸菌标准化及产业化应用研究提供参考。更多还原

【Abstract】 The flavor and quality of pickles are closely related to the types and functions of lactic acid bacteria. In this paper, the functional diversity of lactic acid bacteria reported in the literature in recent years is reviewed, the acid production ability, nitrite degradation ability, acid and bile salt resistant ability, high antioxidation, γ-aminobutyric acid production ability, conjugated linoleic acid production ability, bacteriocin production ablility of lactic acid bacteria and extracellular polysaccharide production ability of lactic acid bacteria and the research progress of its application in animal feed, DVS starter, biological bacteriostatic agent and adjuvant medical treatment and other aspects are discussed, in order to provide references for the standardized and industrial application of functional lactic acid bacteria in pickles.更多还原