The effects of Lactobacillus plantarum (L.plantarum)on the flavor and microflora structure of spicy cabbage were studied by comparing inoculated and naturally fermented samples. Changes in the number of lactic acid bacteria (LAB), the contents of titratable acids, reducing sugar, amino acids and volatile flavor components during fermentation were measured. The number of lactic acid bacteria in inoculated samples reached the maximum of lg 7.34 CFU/g two days ahead, and the content of Lactobacillus accounted for 98.16% of total LAB on day 7, but the abundance of species decreased obviously. Moreover, the content of titratable acids reached 0.52% on day 5, and the contents of reducing sugar and amino acids were higher than that in naturally fermented ones. In total, 84 volatile flavor components were detected in both samples and the content of dimethyl sulfide significantly increased in inoculated samples. In conclusion, L. plantarum as a starter culture can accelerate the fermentation process, shorten the fermentation time, change the microflora structure and improve the flavor of products, which may lay a foundation for quality control of industrial production of spicy cabbage.
REN Dayong
,
GAO Liangfeng
,
YANG Liu
,
LIU Hongyan
,
YU Hansong
,
SHEN Minghao
. Effects of Lactobacillus plantarum on flavor and microflora structure of spicy cabbage during fermentation[J]. Food and Fermentation Industries, 2019
, 45(14)
: 20
-26
.
DOI: 10.13995/j.cnki.11-1802/ts.019432
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