Regulation of the nitrite,biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria  

作　　者：Wenshan Luo Wanlin Wu Xiaoyi Du Yuanshan Yu Jijun Wu Yujuan Xu Lu Li 

机构地区：[1]Sericultural&Argi-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,No.133 Yiheng Street,Dongguanzhuang road,Tianhe District,Guangzhou,510610,China [2]College of Food Science and Engineering,Jiangxi Agricultural University,Economic and Technological Development Zone,No.1101 Zhimin road,Nanchang,330045,China

出　　处：《Food Bioscience》2023年第3期742-753,共12页食品生物科学（英文）

基　　金：funded by GuangDong Basic and Applied Basic Research Foundation(No.2021A1515110415);Science and Technology Program of Guangzhou(No.202102021197);Research Group Construction Project of Guangdong Academy of Agricultural Sciences(No.202109TD);Special Fund for Scientific Innovation Strategy-construction of High-level Academy of Agricultural Science(No.R2020QD-033).

摘　　要：Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed.Among these Cantonese pickles,the nitrite levels of samples 9(23.95),11(58.68)and 19(46.64 mg/kg)exceeded the limit standard,and the total BAs concentration of sample 12(1143.29 mg/kg)above the recommended safety limit.Then three lactic acid bacteria(LAB)with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration,which were identified as Lactiplantibacillus plantarum S1,L.plantarum S14 and Limosilactobacillus fermentum G9,respectively.Furthermore,in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle,the influences of these three LAB on nitrite,BAs,organic acids,and volatile compounds of Cantonese pickles were investigated.Compared to natural fermentation group,the nitrite-peak of inoculation fermentation groups were smaller(<16 mg/kg),and their BAs contents were always at lower levels(<51 mg/kg).Moreover,these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle.Therefore,it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.

关 键 词：Cantonese pickle NITRITE Biogenic amine Lactic acid bacteria FLAVOR 

分 类 号：TS201.3[轻工技术与工程—食品科学]