Characterizing the impact of lactic acid bacteria-fermented vegetable juice on microbial assemblage and quality of pickled suancai
文献类型： 外文期刊
作者： Hu, Kaidi 1 ; Li, Jing 1 ; Zhang, Min 2 ; Wan, Yizhuo 1 ; Yang, Yankang 2 ; Ren, Jingyi 1 ; Jin, Zerong 2 ; Wang, Wen 1 ; Wan, Yunxiao 1 ; Zhang, Qisheng 3 ; Wang, Dongdong 3 ; Deng, Weiqin 4 ; Zhao, Nan 5 ; Li, Jianlong 1 ; Li, Qin 1 ; Zhao, Ning 1 ; Liu, Aiping 1 ; Ao, Xiaolin 1 ; Yang, Yong 1 ; Liu, Shuliang 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China
2.Chengdu SNS Biotechnol Co Ltd, Chengdu 611100, Peoples R China
3.Sichuan Dongpo Chinese Paocai Ind Technol Res Inst, Meishan 620020, Peoples R China
4.Sichuan Acad, Food Fermentat Ind Co Ltd, Chengdu 611130, Peoples R China
5.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China
关键词： Suancai; Fermented vegetable juice; Microbial assemblage; Quality; Multiple rounds fermentation
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 221 卷
页码：
收录情况： SCI
摘要： In order to shorten pickling period and improve quality of Suancai, co-fermented vegetable juice with Lactiplantibacillus plantarum and Pediococcus pentosaceus was spiked as starter in present study. The physicochemical properties, microbial composition, non-volatile and volatile organic compounds profiles during fermentation were analyzed. Results showed that in comparison with direct vat set and spontaneous fermentation, lactic acid bacteria (LAB) fermented vegetable juice led to significantly higher (p < 0.05) total acid (1.01 g/100 g), and LAB count (8.08 lg CFU/mL) as well as abundance (98.10 %), which further resulted in faster depletion of reducing sugars and lower nitrite residue. Additionally, more amino acid nitrogen (0.31 g/kg), sweet and umami amino acids (65.17 %), lactic acid (446.12 mg/100 g), and the most distinctive esters were observed after 14-day fermentation in such set, markedly enriching Suancai's flavor. Furthermore, multiple rounds of fermentation were carried out adopting LAB-fermented vegetable juice, turned out the quality kept improving with the increment of fermentation rounds, and Lactobacillus maintained dominant throughout all cycles. Such pickling technique displayed ideal stability and robustness. Altogether, LAB-fermented vegetable juice could act as aged brine and bring benefit to the quality of Suancai. This study shares a novel perspective on developing premium product for paocai producers.
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