| Autor: |
Rong TANG, Junfei CHEN, Haiquan YANG, Junsong YANG, Yuying ZHOU, Biqin LIU, Qiao SHI, Hong LI |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 141-148 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023070065 |
| Popis: |
In order to explore the effects of co-fermentation of Leuconostoc mesenteroides L5 and Kazachstania exigua M1 on the physicochemical properties of low-salt and low-acid fermented mustard during fermentation process and storage period, the co-fermentation group was compared with a natural fermentation group and a fermentation group solely with the lactic acid bacterium L5. The pH, total acid, total ester and nitrite content etc. during the fermentation process and storage period were measured. The texture and color difference of fermented mature paocai and accelerated preserved paocai were analyzed alongside sensory evaluation. The results showed that L5 and M1 co-fermented paocai contained nitrite as lowest as 1.45 mg/kg , and total acid (2.46 g/kg) was significantly lower than that of the other two groups (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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