Abstract: The dominant Lactobacillus strain ZP11-2 was isolated from home-made aged brine prepared by local farmers. It was identified as Lactobacillus brevis according to morphological, physiological, biochemical characteristics and 16S rDNA sequence alignment. The strain ZP11-2 and Leuconostoc mesenteroides were mixed as starter culture. The effects of the mixed starter culture fermentation on physicochemical property and sensory quality of tumor stem mustard pickle were analyzed using natural fermented pickle as the control (CK). The results showed that, at the early stage of mixed starter culture fermentation, the lactic acid bacteria propagated rapidly and reached the maximum value of 9.45 lg CFU/mL on the second day. The pH value decreased rapidly and the total acid content increased sharply, then these two parameters tended to be stable after 5 days. The variation of pH value and total acid of mixed or single starter culture fermentation was larger than that of natural fermentation. However, there was little difference between them. The nitrite peak decreased significantly, thus the food safety was improved. The total content of free amino acids and essential amino acids in mature tumor stem mustard pickle reached 68.8 and 17.36 mg/100mL respectively in mixed starter culture fermentation. The sensory evaluation was also better than that of single starter culture or natural fermentation. This work provides theoretical guide for the future industrial application of mixed starter culture.
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