School of Bioengineering, Dalian University of Technology, Dalian, Liaoning 116024, PR China; College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, PR China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning 116600, PR China.
College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, PR China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning 116600, PR China.
Food Res Int. 2020 Nov;137:109553. doi: 10.1016/j.foodres.2020.109553. Epub 2020 Jul 18.
The quality characteristics of sauerkraut fermented with autochthonous LAB selected from traditional northeast sauerkraut were investigated. The physicochemical, microbiological and metabolome were also determined. The pH decreased rapidly in inoculated sauerkraut along with high sugar utilization and acid production. qPCR analysis showed that inoculated products exhibited sufficient numbers of beneficial bacteria. PCA showed clear differences in volatilome profiles of sauerkraut depending on starter cultures used. The greatest abundance of esters (ethyl lactate, ethyl acetate and isoamyl acetate) was detected in L. plantarum-inoculated sauerkraut. Sauerkraut inoculated with L. paracasei had a significantly higher content of lactones. Leu. mesenteroides and W. cibaria inoculation contributed to an increase in acids and ketones. FAAs increased by 4.16-, 5.21-, 5.99-, 7.11- and 5.51-fold from the initial levels in spontaneous-, Leu. mesenteroides-, L. plantarum-, L. paracasei- and W. cibaria-fermented sauerkraut, respectively. Therefore, the physicochemical properties and aromatic quality of sauerkraut strongly depended on the starters used.
本研究从传统东北酸菜中筛选出的土著 LAB 用于发酵酸菜，分析其品质特性。测定了其理化性质、微生物和代谢组学。接种酸菜的 pH 值迅速下降，伴随着高糖利用和产酸。qPCR 分析表明，接种产品中有益菌数量充足。PCA 结果表明，根据使用的发酵剂，酸菜的挥发物图谱有明显差异。在接种 L. plantarum 的酸菜中检测到最多的酯类（乳酸乙酯、乙酸乙酯和异戊酸乙酯）。接种 L. paracasei 的酸菜中内酯含量显著较高。Leu. mesenteroides 和 W. cibaria 的接种有助于增加酸和酮。与初始水平相比，自发发酵、Leu. mesenteroides 发酵、L. plantarum 发酵、L. paracasei 发酵和 W. cibaria 发酵酸菜中的游离氨基酸分别增加了 4.16 倍、5.21 倍、5.99 倍、7.11 倍和 5.51 倍。因此，酸菜的理化性质和芳香品质强烈依赖于所用的发酵剂。
