Effects of different Lactobacillus on reinforce-fermented sweet potato leaves on the quality of its pickles

Authors

SONG Wen-hua, School of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；Luoyang Engineering and Technology ResearchCenter of Microbial Fermentation, Luoyang, Henan 471023 , China
HE Jia, School of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；Luoyang Engineering and Technology ResearchCenter of Microbial Fermentation, Luoyang, Henan 471023 , China
YUAN Jiang-yue, School of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；Luoyang Engineering and Technology ResearchCenter of Microbial Fermentation, Luoyang, Henan 471023 , China
RUI Peng, School of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；Luoyang Engineering and Technology ResearchCenter of Microbial Fermentation, Luoyang, Henan 471023 , China
LIU Xi-ming, School of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；Luoyang Engineering and Technology ResearchCenter of Microbial Fermentation, Luoyang, Henan 471023 , China

Abstract

To screen the most suitable strain of lactobacillus for fermented sweet potato pickles, using Lactobacillus plant, Lactobacillus acidophilus, Lactobacillus rhamnosus and mixed bacteria to reinforce-ferment sweet potato leaves, the effects on the quality of lactic acid, nitrate, nitrite, polysaccharides, amino acid and texture were analyzed. The results showed that the pH value of lactobacillus reinforce-fermented pickles decreased rapidly, and the contentsof lactic acid and soluble polysaccharide were higher, with a lower content of nitrite. The content of mixed fermentation lactic acid was the highest (6.19 mg/g, P＜0.05), and the content of nitrite was lowest (0.29 μg/mL, P＜0.05); the content of polysaccharide (22.90 mg/g) was lower than that of single bacteria fermentation. The hardness, chewiness and firmness of mixed fermentation sweet potato leaves were best. The mixed fermentation contained 24 kinds of amino acids, with 4 kinds more than the natural fermentation, as well as the most abundant flavor amino acids, the most complete kinds of essential amino acids, and the highest content( 1 561.72 μg/g, P＜0.05).

Publication Date

2-28-2020

First Page

193

Last Page

198,236

DOI

10.13652/j.issn.1003-5788.2020.02.036

Recommended Citation

Wen-hua, SONG; Jia, HE; Jiang-yue, YUAN; Peng, RUI; and Xi-ming, LIU (2020) "Effects of different Lactobacillus on reinforce-fermented sweet potato leaves on the quality of its pickles," Food and Machinery: Vol. 36: Iss. 2, Article 36.
DOI: 10.13652/j.issn.1003-5788.2020.02.036
Available at: https://www.ifoodmm.cn/journal/vol36/iss2/36

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