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Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria

文献类型： 外文期刊

作者： Luo, Wenshan 1 ; Wu, Wanlin 1 ; Du, Xiaoyi 1 ; Yu, Yuanshan 1 ; Wu, Jijun 1 ; Xu, Yujuan 1 ; Li, Lu 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China

2.Jiangxi Agr Univ, Coll Food Sci & Engn, 1101 Zhimin Rd, Nanchang 330045, Peoples R China

关键词： Cantonese pickle; Nitrite; Biogenic amine; Lactic acid bacteria; Flavor

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）

ISSN： 2212-4292

年卷期： 2023 年 53 卷

页码：

收录情况： SCI

摘要： Nitrite and biogenic amines (BAs) are widely found in fermented vegetables, while there is no research about the nitrite and BAs of Cantonese pickle. Therefore, the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed. Among these Cantonese pickles, the nitrite levels of samples 9 (23.95), 11 (58.68) and 19 (46.64 mg/kg) exceeded the limit standard, and the total BAs concentration of sample 12 (1143.29 mg/kg) above the recommended safety limit. Then three lactic acid bacteria (LAB) with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration, which were identified as Lactiplantibacillus plantarum S1, L. plantarum S14 and Limosilactobacillus fermentum G9, respectively. Furthermore, in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle, the influences of these three LAB on nitrite, BAs, organic acids, and volatile compounds of Cantonese pickles were investigated. Compared to natural fermentation group, the nitrite-peak of inoculation fermentation groups were smaller (<16 mg/kg), and their BAs contents were always at lower levels (<51 mg/kg). Moreover, these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle. Therefore, it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.

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