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Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production

文献类型： 外文期刊

作者： Fan, Yiwen 1 ; Yang, Xu 2 ; Hu, Cihai 1 ; Wei, Banghong 2 ; Xu, Fei 1 ; Guo, Quanyou 2 ;

作者机构： 1.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, 516 Jungong Rd, Shanghai 200093, Peoples R China

2.Chinese Acad Fishery Sci, Key Lab Ocean & Polar Fisheries, Minist Agr & Rural Affairs, East China Sea Fisheries Res Inst, 300 Jungon Rd, Shanghai 200093, Peoples R China

3.Shanghai Engn Res Ctr Food Rapid Detect, Shanghai 200093, Peoples R China

关键词： lactic acid bacteria; radish paocai; inoculated fermentation; flavor; TOPSIS

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 12 期

页码：

收录情况： SCI

摘要： Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.

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