Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai
In order to clarify the effect of the interaction between lactic acid bacterium and yeast during the fermentation process of radish Paocai on its quality and flavor,using radishes fermented by sterile saltwater as the control group(CK),the changes of microbial and physicochemical parameters during of radish pickle in fermentation process by Lactobacillus plantarum(Lp),Liquorilactobacillus nagelii(Ln)and Kazachstania exigua(Ke)with single and mixed bacteria under the condition of total inoculum 1％was investigated,and the differences of volatile flavor substances in fermentation endpoints of different strains were compared and analyzed.The volatile flavor components were analyzed by orthogonal partial least square discriminant analysis(OPLS-DA)and hierarchical cluster analysis(HCA).The results showed that with the progress of fermentation,there was no significant difference in the number of lactic acid bacteria and the total colonies number in different treatment groups,but the changes of yeast number and reducing sugar content in single lactic acid bacterium group and CK group were the same,and there were significant differences with mixed bacteria group(P＜0.05).The acid production rate and the final acid accumulation in Lp+Ln+Ke group(1:1:1)were higher than those in double and single fermentation groups.The volatile flavor substance analysis showed that the flavor substance produced by mixed fermentation was more abundant than that by single fermentation,and ethyl acetate was detected only in Lp+Ln+Ke group(1:1:1).The results of OPLS-DA and HCA showed that pickles fermented by different strains could be distinguished effectively.The results showed that the interaction of multiple lactic acid bacterium and yeast improved the fermentation process and quality of radish pickle.
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