Application of Fermentation Bacteria and Optimization of Fermentation Technology for Pickled Leaf Mustard
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To obtain high-quality fermented leaf mustard, the process of pickling and fermentation of leaf mustard was optimized and empirically studied by means of analytic hierarchy process and multi-factor analysis. The results showed that when Lactobacillus brevis L8, Lactobacillus plantarum L9, and Saccharomyces cerevisiae Y9 are jointly applied in fermentation, the optimal ratio equals 1:1:1. After the yellowing processing of fresh leaf mustard was optimized, a three-factor and three-level orthogonal test was carried out by modifying the amount of bacterial inoculation, the duration of yellowing, and the amount of salt added. The optimal fermentation process conditions for leaf mustard are as follows: a volume fraction of bacterial inoculation of 5%, a yellowing duration of 2 d, and a salt addition amount of 5%. Under these conditions, the total acid content was 0.85 g/100 g, and the amino acid nitrogen content was 0.203 g/100 g. The half-life of nitrite was 4.23 days, and the sensory score was 86.50 points. Overall, the quality is reasonably acceptable. This research has laid a technical foundation for further developing high-quality fermented vegetables.
