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Abstract
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Article Information:
Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers
Xiaoyi Ji, Yuan Wu, 4Xingzhu Wu, Yonghua Lin, Weiwei Xu, Hui Ruan and Guoqing He
Corresponding Author: Hui Ruan
Submitted: August 05, 2013
Accepted: August 16, 2013
Published: December 05, 2013 |
Abstract:
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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.
Key words: Cucumber, Lactic Acid Bacteria (LAB), organic acid, pickling, texture , ,
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Cite this Reference:
Xiaoyi Ji, Yuan Wu, 4Xingzhu Wu, Yonghua Lin, Weiwei Xu, Hui Ruan and Guoqing He, . Effects of Lactic Acid Bacteria Inoculated Fermentation on Pickled Cucumbers. Advance Journal of Food Science and Technology, (12): 1610-1617.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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