Characterization of pickled Madan made by Lactobacillus plantarum NR-MD6-18 (K2) fermentation

Abstract

The aim of this research was to improve the quality of pickled Madan by L. plantarum NR-MD6-18 (K2) fermentation, while spontaneous fermentation was used as the control treatment. The physicochemical and microbiological quality were then monitored during fermentation at room temperature (30±2 oC) for 7 days. The main results showed that the pH in all treatments decreased after day 0 (P<0.05). The pickled Madan fermented by K2 provided higher levels of antioxidant activity and vitamin C than the control treatment on days 5 and 7 (P<0.05). Furthermore, the fermented acidic condition (pH 1.65-1.67) did not affect the texture parameters hardness, adhesiveness, cohesiveness, or springiness of pickled Madan product. By the end of fermentation the lightness had significantly decreased in both treatments, while the redness and yellowness significantly increased (P<0.05). The present investigation supports potential gastronomic applications of food science. This could be a starting point for future research aimed at developing production of an instant lactic acid bacteria (LAB) starter culture without the need for large technological investments to enhance the quality of a fermented pickled product.

Keywords

• fermented pickle
• lactobacillus plantarum starter
• antioxidant
• product quality
• garcinia schomburgkiana pierre