Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai

Abstract

As a traditional fermented food in China, Paocai are popular with consumers. The two most commonly used fermentation methods for Paocai production are divided into traditional fermentation and inoculation fermentation. Among them, the traditional fermentation Paocai has a complex and diverse microbial community, which is prone to be contaminated by miscellaneous bacteria, resulting in unstable quality of Paocai and difficult to achieve industrialization. The use of inoculation fermentation can overcome the shortcomings of traditional fermentation methods such as long fermentation time and unstable quality. The characteristics of traditional fermentation methods such as brine fermentation, natural fermentation and inoculation fermentation were briefly introduced, and the differences of microbial flora and quality indexes (flavor substances, sensory quality and nitrite content) of the two fermentation methods were compared, which provided scientific theoretical basis for the subsequent fermentation and production of Paocai.

Keywords

• paocai|traditional fermentation|inoculation fermentation|microbial communities|quality