Basic research and industrial development status of suancai in Northeast China: history, microflora diversity, processing technology, nutrition and safety

Suancai has a lengthy history and a wide range of categories, which has some influence on the pickled diet culture around the world. Suancai production is transitioning to a large-scale, standardized production due to the growth of the market. It has a unique flavor and is rich in nutrients, and its abundance of free amino acids, vitamins and phenolics has many positive effects on the human body. This review gives the types and history of suancai, as well as its impact on the world’s pickled culture. The changes in nutritional composition and flavor of suancai during fermentation are summarized. It presented the production technology and influencing factors of the northeast suancai, examined the quality and safety issues in suancai, and put forth some ideas and opinions on the standardization development of the suancai industry. It also summarized the geographic distribution and flora diversity of pickles around the world. In order to provide some knowledge and guidance for the promotion of modern industrial production in the suancai industry.