Effect of Combined Fermentation of Leuconostoc and Lactiplantibacillus on the Quality of Low-salt Pickled Radish

Abstract

In order to study the effects of different lactic acid bacteria on the quality of pickled radish, pickled radish was prepared with Leuconostoc mesenteroides AP7, Lactiplantibacillus pentosus LP10 and AP7-LP10 combination. The changes in physicochemical indicators, color differences, texture properties and sensory indicators during the fermentation process were analyzed. The results showed that the decrease rate of pH and reducing sugar content and the increase rate of total acid and lactic acid in the inoculated group were better than those in the natural fermentation group (P<0.05). For the inoculated group, the nitrite content was low, and no nitrite peak appeared. The pectinase activity remained at a low level. For the AP7-LP10 and AP7 groups, the L* was higher than that of the other two groups (P<0.05), and the browning index and polyphenol oxidase activity remained at a low level. After 7 days of fermentation, the hardness of AP7-LP10 group (70.92±3.94 N) was higher than that of other groups (P<0.05). The sensory score of AP7-LP10 was the highest (92±2.11). In summary, the pickled radish inoculated with lactic acid bacteria is fast to mature and safe. The combination of AP7-LP10 can improve the quality of pickled radish.

Keywords

• lactic acid bacteria
• radish pickles
• inoculated fermentation
• physicochemical indicators
• sensory quality