Kao Chien-Chia, Lin Jin-Yuarn
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung City 40227, Taiwan.
Food Chem X. 2023 Aug 14;19:100839. doi: 10.1016/j.fochx.2023.100839. eCollection 2023 Oct 30.
A two-step trial was used to optimize the culture condition of naturally lacto-fermented cucumbers. In the first trial, changes in pH values and total biogenic amines were measured to optimize the pickling juice formula. A 15% crystal sugar solution with low-salt brine at 4 °C was proved to be the best formula. In the second trial, pH values, organic acids, total phenolics, flavonoids, saponins and free amino acids, as well as biogenic amines and nitrites under the optimal pickling formula were measured. The optimal fermentation day was suggested at around 8 days. During the cucumber's fermentation process, the pH value was quickly lowered to <4.6. Meanwhile, the functional ingredients increased significantly. In contrast, total biogenic amines and nitrites did not exceed the risk limit, evidencing the safety and functional characteristics for the naturally lacto-fermented cucumbers. The two-step trial has evidenced the possibility to develop desirable lacto-fermented cucumbers.
采用两步试验优化天然乳酸发酵黄瓜的培养条件。在第一次试验中，测量pH值和总生物胺的变化以优化腌制汁配方。结果证明，4℃下含15%冰糖溶液的低盐盐水是最佳配方。在第二次试验中，测量了最佳腌制配方下的pH值、有机酸、总酚、黄酮类化合物、皂苷、游离氨基酸以及生物胺和亚硝酸盐。建议最佳发酵天数约为8天。在黄瓜发酵过程中，pH值迅速降至<4.6。同时，功能成分显著增加。相比之下，总生物胺和亚硝酸盐未超过风险限值，证明了天然乳酸发酵黄瓜的安全性和功能特性。两步试验证明了开发理想乳酸发酵黄瓜的可能性。
