Food and Fermentation Industries >

2025 , Vol. 51 >Issue 21: 182 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041769

Screening and evaluation of high-quality lactic acid bacteria for potato kimchi and optimization of fermentation conditions

  • YIN Hongli ,
  • QI Wen ,
  • WANG Jing ,
  • TONG Lili
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  • 1(College of Food Engineering, Harbin University, Harbin 150086, China)
    2(College of Food Engineering, Harbin University of Commerce, Harbin 150028, China)
    3(Songbei District Center for Disease Control and Prevention, Harbin 150027, China)
    4(Mudanjiang Red Flag Hospital, Mudanjiang 157000, China)

Received date: 2025-02-10

  Revised date: 2025-04-01

  Online published: 2025-11-21

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Abstract

The aim of this study is to investigate the effects of lactic acid bacteria fermentation on the quality of potato kimchi and to optimize the fermentation process.The experiment screened lactic acid bacteria with strong acid production, acid resistance, salt tolerance, and nitrite degradation ability from Lactobacillus acidophilus, Streptococcus salivarius subsp. thermophilus, Lactiplantibacillus plantarum, Leuconostoc mesenteroides, and Pediococcus pentosaceus to explore the fermentation of potato kimchi.The optimized optimal fermentation conditions were 3% L.plantarum, 2% salt concentration, and a fermentation time of 9 days.The impact of various factors on the sensory evaluation of potato kimchi was in the order of inoculation volume>fermentation time>salt concentration.Under these process conditions, the nitrite content on the 9th day was as low as 2.92 mg/kg, a decrease of 52.21% compared to natural fermentation.Potato kimchi inoculated with L.plantarum showed better odor, taste, crispness, and overall acceptance than natural fermentation, with a sensory score of 91.5.

Key words： potato; Lactiplantibacillus plantarum; pickled cabbage; quality; process optimization

Cite this article

YIN Hongli , QI Wen , WANG Jing , TONG Lili . Screening and evaluation of high-quality lactic acid bacteria for potato kimchi and optimization of fermentation conditions[J]. Food and Fermentation Industries, 2025 , 51(21) : 182 -188 . DOI: 10.13995/j.cnki.11-1802/ts.041769

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