Key Technology of Compound Functional Starter of Low-salt Curing Cowpea

WANG Ying; ZHANG Hui; FAN Linlin; SHI Yaping; FU Qing; WANG Fan; LIU Xiaoli

doi:10.13386/j.issn1002-0306.2021080365

Volume 43 Issue 12

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(12): 173-180. > DOI: 10.13386/j.issn1002-0306.2021080365

WANG Ying, ZHANG Hui, FAN Linlin, et al. Key Technology of Compound Functional Starter of Low-salt Curing Cowpea[J]. Science and Technology of Food Industry, 2022, 43(12): 173−180. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080365.

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Key Technology of Compound Functional Starter of Low-salt Curing Cowpea

WANG Ying^{1, 2,},
ZHANG Hui²,
FAN Linlin²,
SHI Yaping³,
FU Qing¹,
WANG Fan²,
LIU Xiaoli^{1, 2, ,}

1.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
Institute Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3.
Nanjing Cuiershuang Vegetables Food Co., Ltd., Nanjing 211225, China

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Received Date: September 01, 2021
Available Online: April 18, 2022

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Abstract

Abstract

To prepare the compound functional starter of low-salt curing cowpea, the growth compatibilitys among Lactobacillus plantarum SD-7 strain, Lactobacillus plantarum FM-LP-9 and Lactobacillus alimentarius FM-MM4 were analyzed. At the same time, the effects of co-culture on function of the three strains and the effects of compound inoculated fermented on the quality of cowpea were also studied. The results showed that the three strains of compound functional starter had excellent biocompatibility, and the cell density was increased by 0.49~6.32 times. In the co-culture system, when the inoculation ratio of the three strains was 1:1:1, the functional characteristics of the three strains were the best. The nitrite degradation rate of the composite system was 96.15%, which was 8.59% higher than that of Lactobacillus plantarum SD-7 alone, the DPPH radical scavenging rate, the ABTS radical scavenging rate and the reducing power of the composite system were 51.23%, 64.52%, and 175.23 μmol·L⁻¹(L-cysteine), which were increased by 15.82%, 14.58% and 20.66%, respectively. The bacteriostatic ability of the composite system was also significantly higher than that of Lactobacillus alimentarius FM-MM4 alone (P<0.05). Compared with natural fermentation, inoculation fermentation was beneficial to improve the quality of low-salt curing cowpea.
- Lactobacillus,
- growth compatibility,
- cowpea,
- co-culture,
- compound starter

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References (32)

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