Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Ge Song; Zhen He; Xinyi Wang; Mingwei Zhao; Xinying Cao; Xinping Lin; Chaofan Ji; Sufang Zhang; Huipeng Liang

doi:10.1016/j.foodres.2021.110581

Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

Food Res Int. 2021 Oct:148:110581. doi: 10.1016/j.foodres.2021.110581. Epub 2021 Jul 1.

Authors

Ge Song¹, Zhen He¹, Xinyi Wang¹, Mingwei Zhao¹, Xinying Cao¹, Xinping Lin¹, Chaofan Ji¹, Sufang Zhang², Huipeng Liang³

Affiliations

¹ National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
² National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China. Electronic address: zsfjxy@dicp.ac.cn.
³ National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China. Electronic address: lhpdxx@126.com.

PMID: 34507728
DOI: 10.1016/j.foodres.2021.110581

Abstract

The quality characteristics of Suancai fermented with Lactobacillus plantarum CGMCC No.20193 (Lb. plantarum) and Pediococcus pentosaceus CGMCC No. 20192 (P. pentosaceus) were investigated. Their inoculation affected the bacterial communities revealed by Pacbio Sequel platform. After fermentation, the dominant phylum and genus in inoculation and spontaneous fermented Suancai were Firmicutes and Lactobacillus. Compared with single inoculation, the co-inoculation of Lb. plantarum and P. pentosaceus had a higher bacterial diversity. The Suancai co-inoculated with Lb. plantarum and P. pentosaceus had a more similar VCs profile with spontaneous fermented Suancai. The inoculation of Lb. plantarum and P. pentosaceus increased the content of organic acids, such as lactate, acetate, citrate, succinate, malate and tartrate. The most amino acids content in Suancai fermented with Lb. plantarum and P. pentosaceus were higher than that in spontaneous fermented Suancai. Compared single inoculation, the Suancai co-inoculated with Lb. plantarum and P. pentosaceus had a higher similarity of organoleptic tastes with spontaneous fermented Suancai. These results may facilitate the understanding of the starters' effects on the Suancai fermentation and the selection of applicable starters to manipulate the flavor.

Keywords: High-through sequencing; Inoculated fermentation; Lactobacillus plantarum; Pediococcus pentosaceus; Suancai.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacteria
Fermentation
Lactobacillus
Lactobacillus plantarum*
Pediococcus pentosaceus