期刊
FOOD SCIENCE AND TECHNOLOGY RESEARCH
卷 22, 期 3, 页码 325-330出版社
KARGER
DOI: 10.3136/fstr.22.325
关键词
Brassica rapa var. pekinensis; cabbage fermentation; starter culture; Lactobacillus paracasei; quantitative real-time PCR; fermentation characteristics
资金
- National Nature Science Youth Foundation of China [31300355]
- Foundation of Harbin Municipal Science and Technology Bureau [2014RFQXJ101]
- Distinguished Young Scholars of Heilongjiang University [JCL201305]
- National Nature Science Foundation of China [31270534]
Lactobacillus paracasei HD1.7, an isolate from Chinese fermented cabbage and producer of bacteriocin, was used as a starter culture to estimate the impact on characteristics of fermented cabbage. The results of quantitative real-time PCR showed that in Lb.paracasei HD1.7 fermented sample, the total bacteria number was significantly higher during the initial and medium stages. Lb.paracasei HD1.7 significantly increased the final concentration of lactate (7.13 g/L), mannitol (19.41 g/L) and seven amino acids while kept vitamin C more stable (43.20 mg/kg). Meanwhile, nitrite was lower than 0.16 mg/kg throughout the whole fermentation process. The fermented cabbage with Lb.paracasei HD1.7 was more favorable by consumers in terms of crisp, sourness, aroma, bitterness, stink, stale flavor and overall acceptability. Lb.paracasei HD1.7 fermented cabbage had more nutritive values and health promoting effects. This suggested Lb.paracasei HD1.7 a practical potential in industrially production as a starter culture of fermented cabbage and other fresh vegetables.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据