Screen of probiotic compound starter for capsicum ferment

Authors

SUN Shuping, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China; Key Laboratory of Deep Processing of Major Grai
LIU Zhiwei, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China; Key Laboratory of Deep Processing of Major Grai
LI Jing, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei 430023, China; Key Laboratory of Deep Processing of Major Grai
HE Lili, Wuhan Hua Kangchen Biotechnology Co., Ltd., Wuhan, Hubei 430023, China

Abstract

Lactobacillus plantarum, Saccharomyces cerevisiae and acetic acid bacteria screened from previous experiments were taken as the research objects. Selecting two groups of probiotic compound starter L1 (Lactobacillus plantarum and Saccharomyces cerevisiae), L2 (Lactobacillus plantarum, Saccharomyces cerevisiae and Acetobacter) to produce capsicum ferment, and compared with traditional natural fermentation L0. By observing the changes of main quality indexes such as total acid, pH value, alcoholicity and main efficacy enzymes (superoxide dismutase activity, lipase activity) in the fermentation process, Selected the most suitable strain combination for capsicum fermentation. The results showed that the quality of capsicum ferments was significantly improved by mixed fermentation. On the 15th day of fermentation, compared with L0, the total acid content of L1 and L2 increased by 36.53% and 31.42%, lipase activity increased by 99.22% and 96.27%, SOD activity increased by 6.93% and 0.91%, and pH value decreased by 10.35% and 11.05%, respectively. At this time, the sensory score of L1 was （88.75±0.88）, total acid content was 34.82 g/L, alcohol content was 0.023 g/L, pH value was 3.75, SOD activity was 88.71 U/mL, lipase activity was 45.75 U/L, which was significantly better than L2. Therefore, L1, Lactobacillus plantarum and Saccharomyces cerevisiae, were selected as probiotic compound fermentation agents for capsicum enzyme.

Publication Date

8-28-2019

First Page

189

Last Page

194,199

DOI

10.13652/j.issn.1003-5788.2019.08.035

Recommended Citation

Shuping, SUN; Zhiwei, LIU; Jing, LI; and Lili, HE (2019) "Screen of probiotic compound starter for capsicum ferment," Food and Machinery: Vol. 35: Iss. 8, Article 35.
DOI: 10.13652/j.issn.1003-5788.2019.08.035
Available at: https://www.ifoodmm.cn/journal/vol35/iss8/35

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