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Research progress on flavor compounds and fermentation technology of sour bamboo shoots
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Li-Hua LIN1, 2, *, An-Ping LU1, 2, Jing CHEN1, 2
Journal of Food Safety & Quality | 2025, 16(3) : 147 - 153
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Journal of Food Safety & Quality | 2025, 16(3): 147-153
• Special Topic: Comprehensive Utilization and Quality Safety of Agricultural Products •
Research progress on flavor compounds and fermentation technology of sour bamboo shoots
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Li-Hua LIN1, 2, *, An-Ping LU1, 2, Jing CHEN1, 2
Affiliations
  • 1. Environment and Food Engineering School, Liuzhou Polytechnic University, Liuzhou 545006, China
  • 2. Liuzhou Agricultural Products Rapid Testing Engineering Technology Center, Liuzhou 545006, China
Published: 2025-02-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241022001
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Chinese sour bamboo shoot, as a traditional fermented food, is mainly made from fresh bamboo shoots through natural fermentation or inoculated fermentation. It is widely popular in Southern China due to its unique flavor and rich nutritional content. Sour bamboo shoots are rich in cellulose, vitamins, minerals, and various beneficial microorganisms, offering significant nutritional value. Their distinctive sour taste and aroma primarily originate from volatile and non-volatile compounds produced during the fermentation process, including lactic acid, acetic acid, esters, and alcohols. In recent years, with the development of modern fermentation technology, researchers have made significant progress in the selection of fermentation strains, optimization of fermentation conditions, and product quality control of sour bamboo shoots. This article reviewed the main nutritional components, flavor compounds, and the research progress of its fermentation technology, providing a theoretical basis for improving the production process of pickled bamboo shoots, enhancing product flavor quality, and achieving standardized production.

sour bamboo shoots  /  nutrient composition  /  flavor compounds  /  fermentation technology
Li-Hua LIN, An-Ping LU, Jing CHEN. Research progress on flavor compounds and fermentation technology of sour bamboo shoots[J]. Journal of Food Safety & Quality, 2025 , 16 (3) : 147 -153 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241022001
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Year 2025 volume 16 Issue 3
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241022001
  • Receive Date：2024-10-22
  • Online Date：2025-07-21
  • Published：2025-02-15
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  • Received：2024-10-22
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    1. Environment and Food Engineering School, Liuzhou Polytechnic University, Liuzhou 545006, China
    2. Liuzhou Agricultural Products Rapid Testing Engineering Technology Center, Liuzhou 545006, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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