Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 80 - 88

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035828

Effect of different lactic acid bacteria inoculation fermentation on the physicochemical characteristics and flavor of Chinese cabbage pickles

  • SHI Meimei ,
  • WU Yalong ,
  • LYU Pengjun ,
  • WANG Dongdong ,
  • ZHANG Qisheng
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  • 1(Sichuan Food and Fermentation Industry Research & Design Institute Co.Ltd., Chengdu 611130, China)
    2(Sichuan Eden Biology Technology Co.Ltd., Meishan 620000, China)
    3(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000, China)

Received date: 2023-04-14

  Revised date: 2023-05-18

  Online published: 2024-01-31

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Abstract

Lactobacillus plantarum PC295, Leuconostoc mesenteroides PC137, Leuconostoc citreum PC222, Weissella cibaria PC311, Lactobacillus sakei PC229, and Lactobacillus brevis PC330 were chosen as the research strains to evaluate the fermentation characteristics of lactic acid bacteria(LAB) in Chinese cabbage pickles. On the pH, total acid, reducing sugar, microbial amount, organic acid, free amino acid, and volatile taste components of pickles, the effects of inoculation and fermentation with various LAB strains were examined. The outcomes demonstrated that following inoculation with six different LAB strains, the pH, reducing sugar, citric acid, malic acid, total free amino acid, and the amount of Escherichia coli in Chinese cabbage pickles all decreased. The fermentation capabilities of LAB strains were diverse. Both L. plantarum PC295 and L. brevis PC330 fermented quickly, consumed a lot of reducing sugar and produced a lot of acid, and effectively inhibited E. coli. Heterologous fermentation strain produced more acetic acid and ethanol. A total of 56 volatile taste components were found using headspace-solid phase microextraction-gas chromatography-mass spectrometry. All pickle groups exhibited a predominance of alcohol molecules, including ethanol, 1-octen-3-ol, and (Z)-2-penten-1-ol. In comparison to other groups, Chinese cabbage pickles fermented by L. sakei PC229 and L. brevis PC330 had greater relative levels of aldehydes like (E, E)-2,4-heptadienal, hexanal, and acetic acid. The results of principal component analysis showed that the volatile flavor of pickles fermented by L. mesenteroides PC137 and L. citreum PC222 were similar after maturation. The pace of Chinese cabbage pickles fermentation, flavor profile, and substrate consumption varied among LAB species. The results provide the framework for further research and development of fermenters for pickles made from Chinese cabbage.

Key words： Chinese cabbage; pickles; lactic acid bacteria; flavor; starter culture

Cite this article

SHI Meimei , WU Yalong , LYU Pengjun , WANG Dongdong , ZHANG Qisheng . Effect of different lactic acid bacteria inoculation fermentation on the physicochemical characteristics and flavor of Chinese cabbage pickles[J]. Food and Fermentation Industries, 2024 , 50(1) : 80 -88 . DOI: 10.13995/j.cnki.11-1802/ts.035828

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