The nitrite,antioxidantcapacity,organic acids and amino acids of Capsicum chinense sauce fermented by Lactobacillus sp. were analyzed in this study,respectively. Compared to natural fermentation sample,nitrite content of the Capsicum chinense sauce fermented by Lactobacillus sp. was basically eliminated. Antioxidant capacity was increased by 54% ~ 82%,total polyphenol and glutathione contents were increased more than 51% and 59%,respectively. In addition,lactic acid was 2-fold higher than that of natural fermentation sample. Amino acids also showed an increase,and γ-amino butyric acid increased more than 54%. The results showed that the fermentation by Lactobacillus sp. can not only enrich flavor of Capsicum chinensesauce,but also enhance its nutrition and health function.
LIU Shi-yuan
,
ZONG Hong
,
LU Xin-yao
,
ZHU Ge-bin
,
FANG Hui-ying
,
SUN Jin
,
LOU Xiao-xiao
,
FENG Qian
. Improvement of quality of Capsicum chinense processed by lactobacillus[J]. Food and Fermentation Industries, 2014
, 40(03)
: 134
-138
.
DOI: 10.13995/j.cnki.11-1802/ts.2014.03.032
