Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum. (March 2020)

• Record Type: Journal Article
• Authors: Xiang, Wen-Liang; Zhang, Nan-Di; Lu, Yue; Zhao, Qiu-Huan; Xu, Qin; Rao, Yu; Liu, Lei; Zhang, Qing
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 121(2020)
• Publication Date: 2020-03
• Subjects: Sichuan pickle -- Weissella cibaria -- Lactobacillus plantarum -- Flavor compound -- Nitrite and biogenic amines; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108975
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle (SCP) fermented by Lactobacillus plantarum was evaluated. The fresh cowpea and seasoning ingredients were sterilized firstly by 70% (v/v) edible alcohol solution, and then respectively fermented with W. cibaria or L. plantarum or their mixed inoculums in brine containing 6.0% salt for 7 days at 25 °C. The cell growth, pH, non-volatile organic acids, volatile flavor compounds, residual nitrite and biogenic amines were monitored during fermentation. Compared to mono-inoculation of L. plantarum, co-inoculation accelerated cell proliferation, pH decrease and production of non-volatile organic acids in initial fermentation, and also significantly promoted the formation of volatile flavor compounds in types and contents during fermentation, especially for the aroma-active and key volatile compounds, thus improved the overall sensory quality of SCP. Furthermore, the co-inoculation decreased the concentration of nitrite and biogenic amines by 5–12% and 6–12%, respectively. Therefore, co-inoculating W. cibaria has improved the food quality of SCP fermented by mono-inoculation of L. plantarum . Highlights: W. cibaria and L. plantarum cooperatively fermented SCP. The types and contents of volatile flavor compounds were significantly increased. The contents of nitrite and biogenic amines were decreased. W. cibaria improved SCP quality fermented by L. plantarum.