期刊
FOOD SCIENCE & NUTRITION
卷 8, 期 10, 页码 5402-5409出版社
WILEY
DOI: 10.1002/fsn3.1833
关键词
Brassica junceavar; tumidaTsen; Lactobacillus; Leuconostoc; mixed-starter culture; Sichuan paocai; Weissella
资金
- Natural Science Foundation of Chongqing Science and Technology Commission [cstc 2019jscx-msxmX0323]
To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed-starter culture includingLeuconostoc,Lactobacillus, andWeissellaon 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 strainsWeissella paramesenteroidesC2-2 andLactobacillus brevisZP11-2 grew well in the mixed-starter culture fermentation.
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