Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut

Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

“…As to the end of fermentation (45d), the content of the four treatments were 0.513, 0.544, 0.553, and 0.562 g Kg −1 , respectively, where the value of SK0 was lower than that of the other treatments. The change in citric acid content in this work was a little different from that of Hu et al (2021): in Hu's study, it increased first and decreased finally, whereas there was a consistent increasing in our work. The change trend of succinic acid content in the four treatments was parallel to that of citric acid, which were from 0.005, 0.007, 0.006, and 0.004 g Kg −1 at the beginning to 0.064, 0.061, 0.093, and 0.090 g Kg −1 , respectively, at the end.…”

“…As to the end of fermentation (45d), the content of the four treatments were 0.513, 0.544, 0.553, and 0.562 g Kg −1 , respectively, where the value of SK0 was lower than that of the other treatments. The change in citric acid content in this work was a little different from that ofHu et al (2021): in Hu's study, it increased first and decreased finally, whereas there was a consistent increasing in our work.…”

“…There was a significantly difference ( p < .05) between SK0 and the other treatments for these two acid contents, which means the addition of KCl could have a positive effect on citric acid and succinic acid. Citric acid is found in many substrates used for food fermentation such as fruits and vegetables (Hu et al, 2021) and changes of the above organic acids had an important effect on the sensory quality of sauerkraut (Shim et al, 2012; Yang et al, 2020b).…”

“…Although, there are many studies focussed on northeast sauerkraut in recent years, most of which highlight the effect of the salinity (Liang, He, Wang, Song, Chen, Lin, Ji, & Li, 2020a), temperature (He et al, 2020) and starter cultures (Hu et al, 2021) on microbial diversity or volatile flavor compounds, seldom is known about the influence of substituting KCl for NaCl in the fermentation process. In this study, we aimed at clarifying how KCl affects the fermentation kinetics, organic acids, and sensory quality of sauerkraut, which was promising in provide a relevant theoretical method for the partial substitution of NaCl with KCl to further reduce the sodium content in northeast sauerkraut.…”

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

“…Acids, alcohols, isothiocyanates and hydrocarbons became dominant when the salt concentration was higher [160]. Many applications of E-noses for lactic acid fermentation have been found, i.e., the detection of the bacterial diversity during the fermentation process and the flavor quality of zha-chili samples [161], assessments of the abnormal fermentation defects of Spanish-style table olives [162], investigation of the lactic acid bacteria in the fermentation of Chinese northeast sauerkraut [163], the classification of the geographical origin of kimchi [164] and the detection of saponin in submerged fermentation with Tremella aurantialba (T. aurantialba) [165]. A list of E-nose systems for lactic acid fermentation applications is summarized in Table 2.…”