Process Optimization on Mixed Fermentation of Pickled Radish with <i>Lactobacillus plantarum</i> and <i>Leuconostoc mesenteroides</i>

WANG Jiaoling; LI Jiaxing; YUE Yuanyuan

doi:10.13386/j.issn1002-0306.2022040282

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 172-182. > DOI: 10.13386/j.issn1002-0306.2022040282

WANG Jiaoling, LI Jiaxing, YUE Yuanyuan. Process Optimization on Mixed Fermentation of Pickled Radish with Lactobacillus plantarum and Leuconostoc mesenteroides[J]. Science and Technology of Food Industry, 2023, 44(3): 172−182. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040282.

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Process Optimization on Mixed Fermentation of Pickled Radish with Lactobacillus plantarum and Leuconostoc mesenteroides

1.
Snowsky Salt Industry Group Co., Ltd., Changsha 410015, China
2.
Hunan Light Industry and Salt Industry Group Technology Centre Co., Ltd., Changsha 410015, China
3.
Hunan Provincial Research Centre of Well and Rock Salt Engineering Technology, Changsha 410015, China

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Received Date: April 24, 2022
Available Online: December 01, 2022

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Abstract

Abstract

In order to improve the quality of pickled radish, Lactobacillus plantarum and Leuconostoc mesenteroides were mixedly used as fermentation strains. The nitrite content, pH value, total acid content, total sugar content, texture character-istics and sensory score of pickled radish during fermentation were used as evaluation index to study the effects of strain ratio, inoculation amount, salt type and addition amount, calcium chloride and sucrose addition amount on the quality of pickled radish, and the contrastive analysis of taste was used by electronic tongue. Through the response surface test, the optimum fermentation parameters of pickled radish was as follows: The ratio of Lactobacillus plantarum and Leuconostoc mesenterica was 1.6:1, the inoculation amount was 5.7%, the addition amount of low sodium salt was 4.5%, the addition amount of calcium chloride was 0.3%, and the addition amount of sucrose was 2%. Under these conditions, compared with the natural fermentation group, the total acid content, brittleness and sensory score of inoculated radish after 6 days of fermentation increased significantly, which were 0.59 g/100 g, 108.8 N and 38.9 points, respectively, and the nitrite content was 0.41 mg/kg. The results of electronic tongue test showed that the mixed fermentation could effectively reduce the bitter-ness and aftertaste of pickled radish and enhance the acidity, sweetness and freshness. In conclusion, this study showed that mixed fermentation was beneficial to improve the texture, flavor and safety of pickled radish.
- Lactobacillus,
- pickled radish,
- inoculated fermentation,
- response surface methodology,
- electronic tongue

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References (38)

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