Sichuan paocai fermented by mixed-starter culture of lactic acid bacteria

文献类型： 外文期刊

第一作者： Luo, Yuanli

作者： Luo, Yuanli;Liu, Yuling;Ren, Ting;Wang, Bin;Peng, Yumei;Zeng, Sheng;Su, Yu

作者机构：

关键词： Brassica junceavar; tumidaTsen; Lactobacillus; Leuconostoc; mixed-starter culture; Sichuan paocai; Weissella

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 2048-7177

年卷期： 2020 年 8 卷 10 期

页码：

收录情况： SCI

摘要： To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed-starter culture includingLeuconostoc,Lactobacillus, andWeissellaon the quality of Sichuan pickle were discussed. Results showed that mixed-starter culture can accelerate fermentation and had the highest efficiency for nitrite degradation, that is, the maximum nitrite concentration was 8.97 g/kg on day 1 and decreased to 1.88 mg/kg after 3 days. The mixed-starter culture improved the sensory properties of pickles, which easily produced acids but had reduced amounts of total acids. The pickle products fermented by the mixed-starter culture contained increased lactic acid (17.52 g/kg), mannitol (0.62%), umami (35.85), and sweet (11.36) amino acids on day 4. The strainsWeissella paramesenteroidesC2-2 andLactobacillus brevisZP11-2 grew well in the mixed-starter culture fermentation.

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