Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation

文献类型： 外文期刊

第一作者： Zhao, Yujuan

作者： Zhao, Yujuan;Zhao, Zijian;Gao, Yansong;Yang, Ge;Huang, Ruochen;Liang, Wei;Li, Shengyu;Liu, Xiaoxiao;Li, Shengyu

作者机构：

关键词： Dongbei suancai; Starter culture; Microbial diversity; Metabolome; Correlation analysis

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 178 卷

页码：

收录情况： SCI

摘要： Vegetables which provide many nutrients are an essential part of human diet. Since raw vegetables usually stay fresh for a short time and rot quickly, microbial fermentation has been used to extend the shelf-life of fresh vegetables, such as pickled cucumbers and beets. In this study, Lactiplantibacillus plantarum DP189 and Leuconostoc mesenterides subsp. mesenteris UA107 were introduced as starter cultures in the fermentation process of Dongbei Suancai, which is a popular traditional fermented vegetables in northeast China. The results showed that the LAB starter inoculation increased the diversity of flora, and Lactiplantibacillus remained the dominant flora in the middle and late fermentation stages. Meanwhile, Dongbei Suancai inoculated with the lactic acid bacteria (LAB) starter produced acid more rapidly, accompanied by better utilization of soluble protein and reducing sugar, increased contents of lactic acid and umami amino acids, and the total amount of volatile flavor substances increased by 12.43 % compared with the control group. Spearman's rank correlation analysis showed that Lactiplantibacillus, Leuconostoc mesenteroides, Acinetobacter, and Pedobacter were closely correlated with physicochemical characteristics and flavor metabolites. In conclusion, inoculating autochthonous LAB starter affected the fermentation through microbial community and metabolic regulation, and improved the quality of Dongbei Suancai.

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