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Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard

文献类型： 外文期刊

作者： Tan, Han 1 ; Huang, Dandan 2 ; Zhang, Yu 1 ; Luo, Yuanli 3 ; Liu, Dejun 4 ; Chen, Xiaoyong 1 ; Suo, Huayi 1 ;

作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

2.Chongqing Inst Food & Drug Control, Natl Key Lab Market Supervis Condiment Supervis Te, Chongqing 401121, Peoples R China

3.Southeast Chongqing Acad Agr Sci, Chongqing, Peoples R China

4.Chongqing Fuling Zhacai Grp Co Ltd, Chongqing, Peoples R China

关键词： Polysaccharide; Fermentation; Food quality

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2024 年 278 卷

页码：

收录情况： SCI

摘要： Low-salt pickled vegetables are in line with a healthier diet, yet ensuring consistent quality of such products is challenging. In this study, low-salt tuber mustard pickles fermented with Lactiplantibacillus plantarum LPP95 in the presence of chitosan and inulin were analyzed over a 30-day period, and quality changes were evaluated. Total acid productions along with high bacterial counts (106 CFU/mL) were observed in the initial 20 days during indoor storage temperature, in which the reduced fiber aperture was found significantly lead to an increase in crispness (16.94 +/- 1.87 N) and the maintenance of a low nitrate content (1.23 +/- 0.01 mg/kg). Moreover, the combined pickling treatment resulted in higher malic acid content, lower tartaric acid content, and a decrease in the content of bitter amino acids (e.g., isoleucine and leucine), thus leading to an increase in the proportion of sweet amino acids. Additionally, combined pickling led to the production of unique volatile flavor compounds, especially the distinct spicy flavor compounds isothiocyanates. Moreover, the combined pickling treatment resulted in an increase in the abundance of Lactiplantibacillus and promoted microbial diversity within the fermentation system. Thus, the synergistic effect among chitosan, inulin, and L. plantarum LPP95 significantly enhanced the quality of pickles. The study offers a promising strategy to standardize the quality of low-salt fermented vegetables.

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