To satisfy the demand of industrial production, selecting strains suitable for fermentation initiation is necessary. In this study, the effects of mixed-starter culture including Leuconostoc, Lactobacillus, and Weissella on the quality of Sichuan pickle were discussed. Results showed that mixed-starter culture can accelerate fermentation and had the highest efficiency for nitrite degradation, that is, the maximum nitrite concentration was 8.97 g/kg on day 1 and decreased to 1.88 mg/kg after 3 days. The mixed-starter culture improved the sensory properties of pickles, which easily produced acids but had reduced amounts of total acids. The pickle products fermented by the mixed-starter culture contained increased lactic acid (17.52 g/kg), mannitol (0.62%), umami (35.85), and sweet (11.36) amino acids on day 4. The strains Weissella paramesenteroides C2-2 and Lactobacillus brevis ZP11-2 grew well in the mixed-starter culture fermentation.
Keywords: Brassica juncea var. tumida Tsen; Lactobacillus; Leuconostoc; Sichuan paocai; Weissella; mixed‐starter culture.
© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.