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Food Res Int

Title:		Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
Author(s):		Zhang X; Li Y; Zhao Y; Guan H; Jin C; Gong H; Sun X; Wang P; Li H; Liu W;
Address:		"School of Food Engineering, Ludong University, Yantai 264025, China. Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China. School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China. Electronic address: hmli@ldu.edu.cn. School of Food Engineering, Ludong University, Yantai 264025, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China. Electronic address: wlliu@ldu.edu.cn"
Journal Title:		Food Res Int
Year:		2023
Volume:		20230330
Issue:
Page Number:		112780 -
DOI:		10.1016/j.foodres.2023.112780
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aim of this study was to investigate the effectiveness of Levilactobacillus brevis on the fermentation kinetics and flavor quality of radish paocai. Compared with spontaneous fermentation (SF), the radish paocai of inoculated fermentation (IF) using Levilactobacillus brevis PL6-1 as a starter could rapidly utilize sugar to produce acid, thus accelerating the fermentation process. The texture including hardness, chewiness, and springiness of the IF were all higher than that of the SF, and the IF paocai showed higher L value in color. L. brevis PL6-1 as a starter could increase the final levels of metabolites of mannitol (5.43 mg/g), lactic acid (543.44 mg/100 g) and acetic acid (87.79 mg/100 g). Fifteen volatile organic compounds (VOCs) were identified as key aroma-active compounds in radish paocai and 8 differential VOCs were considered as the potential markers. L. brevis PL6-1 could improve the levels of 1,8-cineole, 1-hexanol, hexanoic acid, 2-methoxy-4-vinylphenol, and eugenol, giving the radish paocai floral, sweet, and sour aroma, and reduce the unpleasant odor of garlic, onion, and pungent, contributed by erucin, diallyl disulfide, and allyl trisulfide. Sensory evaluation results showed that the appearance, taste, texture, and overall acceptability of IF paocai were all better than the SF group. Therefore, L. brevis PL6-1 could be a potential starter to improve the flavor and sensory quality for radish paocai fermentation"
Keywords:		*Levilactobacillus brevis *Raphanus Fermentation *Garlic Onions Flavor Inoculated fermentation Levilactobacillus brevis Radish paocai Spontaneous fermentation Volatile organic compounds;
Notes:		"MedlineZhang, Xiru Li, Yaxin Zhao, Yaran Guan, Hui Jin, Chengwu Gong, Hansheng Sun, Xuemei Wang, Ping Li, Huamin Liu, Wenli eng Research Support, Non-U.S. Gov't Canada 2023/04/30 Food Res Int. 2023 Jun; 168:112780. doi: 10.1016/j.foodres.2023.112780. Epub 2023 Mar 30"