关键词: 四川泡菜；食窦魏斯氏菌；植物乳杆菌；协同发酵；风味

Abstract: This study evaluated the effect of co-fermentation with Weissella cibaria and Lactobacillus plantarum on the flavor of Sichuan pickle. During the fermentation process, lactic acid bacterial count, pH value, and lactic acid, acetic acid, malic acid and citric acid contents were analyzed. At the end of fermentation, the types and contents of volatile components in Sichuan pickle were determinate by head-space solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Also, sensory evaluation was carried out. The results suggested that co-fermentation could enhance the quantities of lactic acid bacteria, lactic acid and acetic acid in the early stage of fermentation (0–4 d), and also improve the flavor and quality of Sichuan pickle at the end of fermentation. On the 1st day, lactic acid bacterial count reached 8.52 (lg(CFU/mL)) in the pickle brine containing both strains, which increased by 0.85 (lg (CFU/mL)) compared with L. plantanum alone. On the 3rd day, the content of lactic acid reached 10.9 g/L, which was higher than that produced by L. plantanum alone (5.5 g/L). At the end of fermentation, the flavor of pickle fermented by the mixed culture was superior to that of pickle fermented by L. plantarum alone. A total of 27 volatile flavor compounds were produced by co-fermentation, seven more than those produced by L. plantarum alone, and the total amount of volatile compounds produced by co-fermentation was 6.096 mg/L, significantly higher than that obtained with L. plantarum alone (only 3.188 mg/L). Therefore, W. cibaria has a good potential to be applied to improve the flavor of Sichuan pickle in combination with L. plantarum.

Key words: Sichuan pickle; Weissella cibaria; Lactobacillus plantarum; co-fermentation; flavor