In this study, eight old brined Paocai samples were collected from Sichuan and their physiochemical properties and flavor substances were investigated. The results showed that the average pH of old brined Paocai was 3.59 and the average acid content was 12.47 mg/g. The average sodium chloride content, total nitrogen content and osmatic pressure were 4.46 g/100g, 0.17 g/100g and 1 547 mOsm/kg, respectively. According to the GC-MS analysis, the major volatile flavor substances were alkane and esters, including methyl-cyclopentane, limonene and ethyl acetate. The major non-volatile flavor substances were lactic acid, propylene glycol, glycerol, butanedioic acid, mannitol, γ-aminobutanoic acid and fructose, wherein mannitol and γ-aminobutanoic acid were the main bioactive substances of Pacocai. 36 strains were isolated from Paocai and were identified as Lactobacillus plantarum, Lactobacillus buchneri and Pediococcus ethanolidurans, which were the characteristic microbes of old brined Paocai and played important roles in paocai fermentation.
MAO Bing-yong
,
YIN Rui-min
,
ZHAO Nan
,
CUI Shu-mao
,
ZHAO Jian-xin
,
ZHANG Hao
,
CHEN Wei
. The physical and chemical properties of Sichuan old brined Paocai and the isolation of characteristic microbes[J]. Food and Fermentation Industries, 2018
, 44(11)
: 22
-27
.
DOI: 10.13995/j.cnki.11-1802/ts.018158
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