Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

• Main Authors: Yuanli Luo, Yuling Liu, Ting Ren, Bin Wang, Yumei Peng, Sheng Zeng, Yu Su
• Format: Article
• Language: English
• Published: Wiley 2020-10-01
• Series: Food Science & Nutrition
• Subjects: Brassica juncea var. tumida Tsen; Lactobacillus; Leuconostoc; mixed‐starter culture; Sichuan paocai; Weissella
• Online Access: https://doi.org/10.1002/fsn3.1833

Abstract To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed‐starter culture including Leuconostoc, Lactobacillus, and Weissella on the quality of Sichuan pickle were discussed. Results showed that mixed‐starter culture can accelerate fermentation and had the highest efficiency for nitrite degradation, that is, the maximum nitrite concentration was 8.97 g/kg on day 1 and decreased to 1.88 mg/kg after 3 days. The mixed‐starter culture improved the sensory properties of pickles, which easily produced acids but had reduced amounts of total acids. The pickle products fermented by the mixed‐starter culture contained increased lactic acid (17.52 g/kg), mannitol (0.62%), umami (35.85), and sweet (11.36) amino acids on day 4. The strains Weissella paramesenteroides C2‐2 and Lactobacillus brevis ZP11‐2 grew well in the mixed‐starter culture fermentation.