Gao Yuyang, Lan Yifeng, Yang Juxiang, Yu Jiale, Wang Hongwei, Suo Huayi, Song Jiajia, Zhang Yu
School of Food Science, Southwest University, Chongqing, China.
National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Chongqing, China.
J Food Sci. 2025 Mar;90(3):e70127. doi: 10.1111/1750-3841.70127.
A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavor of radish paocai was evaluated by measuring physicochemical indicators, texture, free amino acids, organic acids, and other parameters using commercial and natural fermentation as controls. The group inoculated with the mixed starter (TS group) matured by day 6, exhibiting significantly higher total acid content compared with the control groups. The lactic and acetic acid levels in the TS group were notably higher at 1.72 ± 0.13 mg/g and 1.32 ± 0.15 mg/g, respectively, than in the natural fermentation (CK) group. Additionally, the mixed starter accelerated the fermentation rate and reduced the bitter amino acid level. A total of 54 volatile flavor compounds were identified across all groups during fermentation. Key flavor substances, such as D-terpene diene, methyl disulfide, dimethyltrisulfide, and 2,4-di-tert-butylphenol, were abundant in radish paocai, enhancing the fermented flavor. Sensory analysis showed that radish paocai fermented with the mixed starter was more distinguishable in flavor. Radish paocai fermented with a mixture of L. plantarum-1 and L. mesenteroides-7 exhibited improved quality and a distinctive, favorable flavor. A mixed starter is recommended for the industrial production of high-quality paocai. PRACTICAL APPLICATION: This study revealed the enhancement of quality and flavor of radish paocai by a mixed starter, particularly in terms of extending flavor complexity. The findings support controlled fermentation in the industrial production of paocai.
将植物乳杆菌 -1 和肠系膜明串珠菌 -7 进行复合发酵应用于萝卜泡菜。以商业发酵和自然发酵作为对照，通过测定理化指标、质地、游离氨基酸、有机酸等参数，评估这种复合发酵对萝卜泡菜品质和风味的影响。接种混合发酵剂的组（TS 组）在第 6 天成熟，与对照组相比，总酸含量显著更高。TS 组的乳酸和乙酸含量分别显著高于自然发酵（CK）组，为 1.72±0.13mg/g 和 1.32±0.15mg/g。此外，混合发酵剂加快了发酵速度并降低了苦味氨基酸水平。在发酵过程中，所有组共鉴定出 54 种挥发性风味化合物。关键风味物质，如 D - 萜二烯、二甲基二硫醚、二甲基三硫醚和 2,4 - 二叔丁基苯酚，在萝卜泡菜中含量丰富，增强了发酵风味。感官分析表明，用混合发酵剂发酵的萝卜泡菜风味更具辨识度。用植物乳杆菌 -1 和肠系膜明串珠菌 -7 的混合物发酵的萝卜泡菜品质得到改善，具有独特的良好风味。建议在高品质泡菜的工业生产中使用混合发酵剂。实际应用：本研究揭示了混合发酵剂对萝卜泡菜品质和风味的提升作用，特别是在扩展风味复杂性方面。研究结果支持泡菜工业生产中的可控发酵。
