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


ABSTRACT: To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed-starter culture including Leuconostoc, Lactobacillus, and Weissella on 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 strains Weissella paramesenteroides C2-2 and Lactobacillus brevis ZP11-2 grew well in the mixed-starter culture fermentation.

SUBMITTER: Luo Y 

PROVIDER: S-EPMC7590268 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature

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

Luo Yuanli Y   Liu Yuling Y   Ren Ting T   Wang Bin B   Peng Yumei Y   Zeng Sheng S   Su Yu Y  

Food science & nutrition 20200825 10


To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed-starter culture including <i>Leuconostoc</i>, <i>Lactobacillus</i>, and <i>Weissella</i> on 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  ...[more]

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