中文摘要：

发酵食品具有多种营养保健功能，传统发酵蔬菜是我国蔬莱加工产品中产量最多的一种，他是利用天然存在的乳酸茵等微生物进行发酵制作而成的。酸菜是以白菜为主要原料，通过微生物发酵形成的一种传统发酵蔬菜食品，随着其知名度的提高，人们对其需求量越来越大，质量要求也越来越高，传统自然发酵的方法已经满足不了人们的需求。人工接种发酵工艺具有发酵时间短、受季节影响小、品质易于控制的特点，但是其风味上不及自然发酵的酸菜自然、醇厚。采用人工可控的方式进行发酵，使其风味逐步接近自然发酵是东北酸菜规模化生产需要不断努力的目标。控制发酵过程，主要是对发酵微生物进行调控，所以必须正确认识发酵过程中的微生物的动态，这对于形成风味好、质量高的产品至关重要。我国与韩国、日本等国际上已实现规模化发酵蔬菜生产的国家相比，缺乏对自然发酵微生物区系动态深入系统的解析，从而限制了发酵蔬菜生产规模的扩大化。基于此，笔者结合国内外发酵蔬菜研究现状，对东北酸菜发酵过程中微生物多样性研究进行了综述，以期为筛选构建适宜现代东北酸菜产业发展不同需求的微生物接种剂提供技术资料，推进东北酸菜产业的规模化发展。

英文摘要：

Fermented food has many nutrition and health care functions. The traditional fermented vegetable is one of vegetable processing products, which has the maximum yield and is fermented by microorganisms such as lactic acid bacteria. The sauerkraut in Northeast China is a kind of fermented food with Chinese vegetable. With the improvement of its visibility and the acceleration of modern life pace, the demand for the quantity and the quality of sauerkraut become higher. The traditional fer- mented sauerkraut couldn＇t meet people＇s needs. The inoculated sauerkraut has many advantages such as shorter time, less effect by season, easier control than the spontaneous fermentation. However, the flavor of inoculated sauerkraut is not good. The aim of inoculated fermentation is to make the flavor of sauerkraut approximate to the spontaneous fermentation. It is vital to control the fermentation micro flora for controlling the fermentation. Therefore, it is necessary to know about the microbial dynamics during the process of fermentation. Compared with Korea and Japan, where the production of fermented vegetables has realized industrialization, the analysts of microbial dynamics during the spontaneous fermentation is lackage in our country. In this paper, we review the microbial diversity during the lermentation of sauerkraut based on the current status. We expect to provide technique data for selecting inoculants and accelerate the industrialization of sauerkraut in Northeast China.