Food and Fermentation Industries >

2025 , Vol. 51 >Issue 1: 158 - 166

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038385

Screening of mixed fermentation strains of fruits and vegetables and research on their fermentation characteristics

  • LI Beibei ,
  • FENG Shuzhen ,
  • LI Dejun ,
  • HE Changzheng ,
  • HE Xunyang
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  • 1(College of Horticulture, Hunan Agricultural University, Changsha 410125, China)
    2(Institute of Subtropical Agroecology, Chinese Academy of Sciences, Changsha 410125, China)
    3(Department of Medicine, Guangxi University of Science and Technology, Liuzhou 545006, China)

Received date: 2023-12-27

  Revised date: 2024-02-08

  Online published: 2025-01-23

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Abstract

Different types of fermentation strains have different effects on the formation of fermented vegetable flavor.In order to evaluate the fermentation characteristics of strains in fermented vegetables and screen the excellent strains suitable for vegetable fermentation, 31 strains were isolated from the mixed fermentation samples of fruit and vegetables.Lactobacillus, yeast and other strains were preliminarily screened by morphology.Molecular biological methods (bacterial 16S rRNA and fungal ITS sequence analysis) were used for identification.The growth ability, acid production ability, tolerance (salt tolerance, acid tolerance, nitrite tolerance) and nitrite degradation ability of the strains were evaluated.The entropy method was used to comprehensively evaluate the performance of the strains, and the sensory score of the fermented vegetable samples was performed.Five strains, including Alternaria alternata.(L1), Lactiplantibacillus argentoratensis (L4), Lactobacillus sp. (L5), Lactobacillus brevis (L8), and Pseudozyma sp (L10) were screened out, which could significantly improve the sensory quality of fermented vegetables.Among them, L4 strain had better performance in growth rate, acid production ability, salt tolerance and nitrite degradation ability.The OD600 value of fermentation for 24 h reached 1.9, the pH value reached 3.84, the highest tolerance to 10% salt concentration, and the nitrite degradation rate was 97.87%.The synthetic evaluation results of entropy method showed that L4 had the best fermentation performance, which was an ideal vegetable fermentation strain, and could be used to produce fermented vegetable products with low nitrite content and good flavor.This study lays a foundation for enriching the vegetable fermentation strains and further development and utilization of the strains.

Key words： vegetable fermentation; nitrite degradation; strain screening; sensory evaluation; entropy value method

Cite this article

LI Beibei , FENG Shuzhen , LI Dejun , HE Changzheng , HE Xunyang . Screening of mixed fermentation strains of fruits and vegetables and research on their fermentation characteristics[J]. Food and Fermentation Industries, 2025 , 51(1) : 158 -166 . DOI: 10.13995/j.cnki.11-1802/ts.038385

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