Food and Fermentation Industries >

2023 , Vol. 49 >Issue 24: 170 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034581

Effect of different lactic acid bacteria fermentation on the quality and volatile flavor of by-products of Chicaixin (late flowering cabbage)

  • LUO Wenshan ,
  • DU Xiaoyi ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • LI Lu
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  • 1(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods, Ministry of agriculture and rural affairs,Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(School of Food Science and Engineering, Jiangxi Agricultural University, Nangchang 330000, China)

Received date: 2022-12-09

  Revised date: 2023-02-09

  Online published: 2024-01-17

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Abstract

In this study, the effects of Leuconostoc mesenteroides Z3, Lactobacillus casei M25, Lactobacillus acidophilus F11, Lactobacillus plantarum S1 and Lactobacillus fermentum G9 on the fermentation quality and volatile components of fermented Chicaixin(late flowering cabbage) by-products were investigated, resulting in the strain suitable for the fermentation of Chicaixin by-products was screened. Compared with the natural fermentation group, five lactic acid bacteria showed better growth in the fermented Chicaixin by-products. At the end of fermentation, the lactic acid bacteria numbers of all the inoculation groups were higher than 8.12 lg CFU/mL. The pH of all the inoculation groups were decreased to below 3.38, and their total acid content increased to above 8.63 g/kg. Meanwhile, the total contents of major organic acids increased from 822.80 mg/100 g to 1 424.93-1 913.92 mg/100 g. Compared with other inoculation groups, the Chicaixin by-products pickle fermented by L. plantarum S1 exhibited the lowest nitrite content (0.11 mg/kg). Furthermore, the results of GC-MS presented that L. mesenteroides Z3 and L. plantarum S1 could effectively improve the flavor variety and content of pickle of Chicaixin by-products, resulting in better flavor. In conclusion, L. plantarum S1 could not only improve the quality and safety of Chicaixin by-product pickle, but also enhance its flavor, which could be used as a potential starter culture for Chicaixin by-product pickle.

Key words： Chicaixin (late flowering cabbage); by-products; lactic acid bacteria; quality; flavor

Cite this article

LUO Wenshan , DU Xiaoyi , XU Yujuan , WU Jijun , YU Yuanshan , LI Lu . Effect of different lactic acid bacteria fermentation on the quality and volatile flavor of by-products of Chicaixin (late flowering cabbage)[J]. Food and Fermentation Industries, 2023 , 49(24) : 170 -177 . DOI: 10.13995/j.cnki.11-1802/ts.034581

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