不同乳酸菌接种发酵对泡白菜理化特征及风味的影响OACSTPCD

Lactobacillus plantarum PC295,Leuconostoc mesenteroides PC 137,Leuconostoc citreum PC222,Weissella cibaria PC311,Lactobacillus sakei PC229,and Lactobacillus brevis PC330 were chosen as the research strains to evaluate the fermentation characteristics of lactic acid bacteria(LAB)in Chinese cabbage pickles.On the pH,total acid,reducing sugar,microbial amount,organic acid,free amino acid,and volatile taste components of pickles,the effects of inoculation and fermentation with various LAB strains were examined.The outcomes demonstrated that following inoculation with six different LAB strains,the pH,reducing sugar,citric acid,malic acid,total free amino acid,and the amount of Escherichia coli in Chinese cabbage pickles all decreased.The fermentation capabilities of LAB strains were diverse.Both L.plantarum PC295 and L.brevis PC330 fermented quickly,consumed a lot of reducing sugar and produced a lot of acid,and effectively inhibited E.coli.Heterologous fermentation strain produced more acetic acid and ethanol.A total of 56 volatile taste components were found using headspace-solid phase microextraction-gas chromatography-mass spectrometry.All pickle groups exhibited a predominance of alcohol molecules,including ethanol,1-octen-3-ol,and(Z)-2-penten-1-ol.In comparison to other groups,Chinese cabbage pickles fermented by L.sakei PC229 and L.brevis PC330 had greater relative levels of aldehydes like(E,E)-2,4-heptadienal,hexanal,and acetic acid.The results of principal component analysis showed that the volatile flavor of pickles fermented by L.mesente-roides PC 137 and L.citreum PC222 were similar after maturation.The pace of Chinese cabbage pickles fermentation,flavor profile,and substrate consumption varied among LAB species.The results provide the framework for further research and development of fermenters for pickles made from Chinese cabbage.