Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low‐salt Chinese paocai fermented by screened lactic acid bacteria |
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| Authors: | Yuanlong Chi Qisheng Zhang Gong Chen Jiayuan Zhao Hongmei Zhang Dongying Jia Kai Yao |
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| Affiliation: | 1. Department of Food Engineering, Sichuan University, Chengdu, China;2. Chengdu Food and Drug Administration Research Institute, Chengdu, China;3. Sichuan Academy of Food and Fermentation Industries, Chengdu, China;4. Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan, China |
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| Abstract: | Starter cultures of low‐salt Chinese paocai were screened from 135 lactic acid bacteria (LAB) by evaluating their antimicrobial activity and growth characteristics. Furthermore, the survival of Escherichia coli O157:H7, nitrite contents and sensory acceptability of the starter‐fermented paocai were evaluated. LAB BC92, which was identified as Lactobacillus pentosus, was used as a starter culture to produce paocai. In comparison with naturally fermented paocai, the disappearance time of E. coli O157:H7 in starter‐fermented paocai decreased from 5.29 to 3.82 days, and the maximum nitrite content decreased from 11.73 to 8.64 mg kg?1, and the nitrite reduction time decreased from 4 to 3 days. In addition, starter fermentations were able to accelerate the flavour formation and shorten the paocai ripening period. The paocai that was fermented naturally and fermented by BC92 all had good sensory acceptance, and no significant difference (P > 0.05) was observed. |
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| Keywords: | Escherichia coli O157:H7 food safety lactic acid bacteria nitrite content paocai |
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