Abstract: To improve the quality of pickled Chinese cabbage, this experiment evaluated the effect of Lactobacillus paracasei on the quality and safety of pickled Chinese cabbage by comparing the sensory, physical and chemical indicators and microbial changes during fermentation of L-lactic pickled Chinese cabbage and traditional pickled Chinese cabbage. The results showed that, compared with traditional pickled Chinese cabbage, the sensory quality of L-lactic acid fermented by L. paracasei was better, with high concentration of L-lactic acid and Vc, the nitrite concentration was also lower than that of traditional method, no peak of nitrite appeared during fermentation. The total acid content was higher as well. The number of live lactic acid bacteria was higher and the number of mold and yeast was lower; while Escherichia coli was not detectable. Results indicated that fermentation with L. paracasei could improve the quality and safety of pickled Chinese cabbage.
刘晓辉,李杨,敖静,等. 高产L-乳酸副干酪乳杆菌对酸菜品质及安全性的影响[J]. 食品与发酵工业, 2020, 46(17): 114-118.
LIU Xiaohui,LI Yang,AO Jing,et al. The effect of Lactobacillus paracasei with high production of L-lactate on the quality and safety of pickled Chinese cabbage[J]. Food and Fermentation Industries, 2020, 46(17): 114-118.