Abstract
In this study, liquid fermentation method was used to evaluate the effect of two fermentation methods on the quality and safety of Fuyuan sauerkraut by comparing the sensory, physical and chemical indicators and microbial changes of Fuyuan sauerkraut with lactic acid bacteria fermentation and natural fermentation in different periods during the whole storage process. The results showed that compared with natural fermentation, the sensory quality of Fuyuan sauerkraut fermented by lactic acid bacteria was better; the nitrite content was lower and the nitrous peak value appeared earlier, the pH value was lower, and the total acid content was higher; the number of live bacteria in lactic acid bacteria was more, the total number of colonies, molds and yeasts were less; Escherichia coli was not detected. The results of this study showed that the quality and safety of Fuyuan sauerkraut produced by lactic acid bacteria fermentation were better than that of Fuyuan sauerkraut produced by natural fermentation.
Publication Date
5-28-2019
First Page
191
Last Page
194,201
DOI
10.13652/j.issn.1003-5788.2019.05.032
Recommended Citation
Huifu, HUANG and Yuxue, XIAO
(2019)
"Effect of lactic acid bacteria fermentation on quality and safety of Fuyuan sauerkraut,"
Food and Machinery: Vol. 35:
Iss.
5, Article 34.
DOI: 10.13652/j.issn.1003-5788.2019.05.032
Available at:
https://www.ifoodmm.cn/journal/vol35/iss5/34
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