title: Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products.
abstract: To improve the quality of Chinese traditional Paocai, two psychrotolerant lactic acid bacteria (LAB) strains were isolated from Paocai, and the quality of Chinese Paocai product using these two strains as starter cultures was compared to a control sample fermented with aged brine at 10 °C. The results suggested that the physicochemical and sensory features of Paocai fermented with psychrotolerant LAB were more suitable for industrial applications. The nitrite content of Paocai fermented with psychrotolerant LAB was 1 mg/kg, which was significantly lower than that of the control Paocai (P < 0.05). Low-temperature fermentation with the starter cultures of psychrotolerant LAB could effectively prevent overacidity and over-ripening of the Paocai products. Additionally, Paocai fermented with psychrotolerant LAB harbored relatively simple microbial flora as revealed by polymerase chain reaction-denaturing gradient gel electrophoresis. This study provides a basis for improving the quality of Chinese traditional Paocai and the large-scale production of low-temperature Chinese traditional Paocai products.
authors.affiliation: College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China.
authors.forename: Aiping
authors.identifier: http://orcid.org/0000-0003-3789-4450
authors.initials: A
authors.lastname: Liu
authors.affiliation: College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China.
authors.forename: Xiaoyan
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China.
authors.forename: Biao
authors.initials: B
authors.lastname: Pu
authors.affiliation: College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China.
authors.forename: Xiaolin
authors.initials: X
authors.lastname: Ao
authors.affiliation: College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China.
authors.forename: Kang
authors.initials: K
authors.lastname: Zhou
authors.affiliation: College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China.
authors.forename: Li
authors.initials: L
authors.lastname: He
authors.affiliation: College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Chen
authors.affiliation: College of Food Science, Sichuan Agricultural University , Ya'an, Sichuan 625014, People's Republic of China.
authors.forename: Shuliang
authors.initials: S
authors.lastname: Liu
mesh_terms: D001937:Brassica / Q000737:chemistry / Q000382:microbiology*; D002681:China; D005285:Fermentation; D006801:Humans; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D007934:Leuconostoc / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D058996:Quality Improvement; D013649:Taste; D014675:Vegetables / Q000737:chemistry / Q000382:microbiology*
chemical_list: D019344:Lactic Acid
keywords: Chinese traditional Paocai; PCR-DGGE; lactic acid bacteria; starter culture