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.

Influence of oxygen exposure on fermentation process and sensory qualities of Sichuan pickle (paocai)

“…Sichuan pickle (paocai) is a representative fermented vegetable product of China, which is typically immersed in 6-8% salt brine and allowed to undergo anaerobic lactic acid fermentation in the container. 1 Chinese pickle production can be traced back to the Zhou Dynasty 3000 years ago, from which it has spread all over Asia and even Europe. 2,3 Today, the production and consumption of Sichuan pickles occur on a signicant scale throughout China, as well as the rest of the world.…”

Preventive Effect of Lactobacillus Plantarum CQPC10 on Activated Carbon Induced Constipation in Institute of Cancer Research (ICR) Mice

“…The microorganisms in Sichuan Paocai include Lactobacillus plantarum, Lactobacillus casei, Saccharomyces cerevisiae, and Lactobacillus acidophilus, Brevibacterium spec. [8][9][10]. Several Paocai variations are common in the East Asian region.…”

Microbiome and Functional Analysis of a Traditional Food Process: Isolation of a Novel Species (Vibrio hibernica) With Industrial Potential

“…The core genera identified in a Wiltshire compliant brine were Marinilactibacillus, Carnobacterium, Leuconostoc, and Vibrio. Species of Marinilactibacillus, Carnobacterium, and Leuconostoc are known as lactic acid producing bacteria and these Lactic Acid Bacteria (LAB) strains are often used in food processing (Toffin et al, 2005;Lucena-Padros et al, 2015;Pogacic et al, 2016;Soto Del Rio Mde et al, 2016;Liu et al, 2017;Saraoui et al, 2017). A Vibrio species has previously been identified in a Wiltshire compliant brine with no detrimental effect to the end product (Hinrichsen et al, 1994;Woods et al, 2019).…”