Study on the Change of Microorganism and Quality during the Fermentation of Chopped Pepper with Complex Starter
The effect of the self-made complex starter(Lactobacillus fermentum BBLHN3/Lactobacillus plantarum/Lactobacillus acidophilus 3∶1∶1)on the microbial,physicochemical and quality of chopped pepper was investigated by comparing natural fermentation and commercial lactobacillus starter inoculated fermentation.The results showed that inoculated fermentation promoted fermentation quickly within 3 days and inhibited the production of infectious bacteria.The content of nitrite was the lowest(2.72 mg/kg),and the with the content of total acid was the highest(6.13 g/kg).The results of sensory evaluation and gas chromatography-ion mobility spectrometry(GC-IMS)showed that the self-made starter had the best fermentation effect.The volatile substances of chopped pepper inoculated with self-made starter were mainly alcohols and esters,which had strong aroma and better flavor.In conclusion,the self-made complex starter can be used as probiotic direct vat set for the chopped pepper products.
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