Isolation and Identification of Antioxidant Lactic Acid Bacteria and its Application in Pickle Fermentation
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Abstract:
Three strains of lactic acid bacteria with antioxidant activity were isolated and identified from homemade chili pickle. These strains were used in pickle fermentation and compared with natural fermentation. The antioxidant activities of the bacterial strains and vegetables pickled for 1~5 d were determined in order to reveal the effect of vegetable pickling using artificial inoculation of lactic acid bacteria. Results showed that the optimum pickling period of vegetables with added lactic acid bacteria was two days shorter than that of naturally fermented vegetables. The antioxidant activity of vegetables pickled by the addition of lactic acid bacteria was far greater than that of vegetables pickled naturally. At late stages of fermentation, there was no significant difference in DPPH free radical scavenging between the three fermentation groups (p<0.05). The reducing power, hydroxyl radical, and ABTs free radical scavenging rates of the naturally fermented group was significantly lower than that of the artificially inoculated group. Among these, the difference in the scavenging rate of hydroxyl free radicals was the most significant at 28.41%, a greater than twofold increase compared to the naturally fermented group. Preliminary sensory evaluation experiments of the taste of the pickled vegetables showed that those pickled with added lactic acid bacteria had a better taste and flavor compared to the naturally fermented pickled vegetables. Furthermore, preliminary GC-MS analysis of aromatic components of the pickled vegetables was conducted. Results confirmed that the alkane and ester flavor components of vegetables pickled with lactic acid bacteria were more abundant than those of naturally pickled vegetables. Comparing the total peak area ratio measured between the two components showed an increase of 27~30% over the naturally pickled group. This study provides a theoretical basis for the healthy pickling of foods and improvement of their flavor.
