The aim of this study was to screen aroma-producing lactic acid bacteria and improve the flavor quality of fermented chili. A total of 486 strains were isolated from 86 traditional fermented capsicum. Three excellent aroma-producing strains were selected based on the aroma sensory score of the fermented pepper and the acetoin values of the fermentation broths. The strain, H3D was identified as Lactobacillus plantarum, 6d-16 as Lactobacillus pentosus, and 6-12 as Pediococcus pentosaceus according to their morphological characteristics, 16S rDNA sequencing and API strip identification. The sensory score of fermented chili inoculated with each of the three strains was above 93. The acetoin values in fermentation broth were 37.7, 53.2 and 26.7 mg/L, respectively. Meanwhile, they had acid-, NaCl-, and bile salt-tolerance, thus could be used as an excellent strain of chili fermentation.
YANG Jian
,
QING Yuwei
,
DENG Fangming
,
PAN Jinwei
,
LI Qiaoyun
,
LI Na
,
ZHAO Lingyan
. Screening and identification of aroma-producing lactic acid bacteriafrom traditional fermented chili[J]. Food and Fermentation Industries, 2019
, 45(24)
: 58
-63
.
DOI: 10.13995/j.cnki.11-1802/ts.021770
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