Research Article | OPEN ACCESS
Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers
1, 2, 3Xiaoyi Ji, 1, 2, 3Yuan Wu, 4Xingzhu Wu, 1, 2, 3Yonghua Lin, 1, 2, 3Weiwei Xu, 1, 2, 3, 4Hui Ruan and 1, 2, 3, 4Guoqing He
1Department of Food Science and Nutrition
2Zhejiang Key Laboratory of Food Microbiology
3Zhejiang Key Laboratory for Agro-Food Processing
4Fuli Institute of Food Science, Zhejiang University, No. 866, Yuhangtang Rd, Hangzhou 310058, P.R. China
Advance Journal of Food Science and Technology 2013 12:1610-1617
Received: August 05, 2013 | Accepted: August 16, 2013 | Published: December 05, 2013
Abstract
The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seven organic acids i.e., oxalic, tartaric, malic, lactic, acetic, citric and succinic acid during cucumber pickling were also studied. The disruption extent of the middle lamella in SF cucumber displayed more obviously than that in LABIF cucumber, implying that LABIF contributed to keep the cucumber original structure intact. Based on the organic acid accumulation pattern, in SF LAB and Acetic Acid Bacteria (AAB) fermented simultaneously, while in LABIF LAB fermented beforehand thus being in dominant position, then AAB fermented vigorously in a acidic condition created by LAB. The acetic acid accumulaton pattern could be regarded as the distinctive feature between SF and LABIF. The orgnic acids produced in LABIF were higher than that in SF. The final score of sensory evaluation combining texture analysis demonstrated that LABIF overmatched SF. It was concluded that LABIF could obviously enhance the quality of pickled cucumber and overwhelming SF, due to LABIF more beneficial to keep the cucumber original structure intact and organic acids accumulation.
Keywords:
Cucumber, Lactic Acid Bacteria (LAB), organic acid, pickling, texture,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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