Dynamic changes of quality of pickles fermented by different lactic acid bacteria

HOU Xiao-yan; CHEN An-jun; LUO Wei; DONG Wei; NIU Kai-li; PENG Yi-tao

doi:10.13386/j.issn1002-0306.2015.02.030

HOU Xiao-yan, CHEN An-jun, LUO Wei, DONG Wei, NIU Kai-li, PENG Yi-tao. Dynamic changes of quality of pickles fermented by different lactic acid bacteria[J]. Science and Technology of Food Industry, 2015, (02): 181-185. DOI: 10.13386/j.issn1002-0306.2015.02.030

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Dynamic changes of quality of pickles fermented by different lactic acid bacteria

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Using carrots as the main material to preserve pickles by Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus pentosaceus, at the same time, the natural fermentation radish for comparison. Total acid and amino nitrogen, nitrite, brittleness four physical and chemical indicators were determined and the volatile flavor substances were determined by solid phase micro- extraction and gas chromatography-mass spectrometry (SPME-CC/MS) . The results showed that the breed fermentation could significantly shorten the fermentation period and improve product quality.

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Science and Technology of Food Industry

Dynamic changes of quality of pickles fermented by different lactic acid bacteria

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