关键词: 发酵剂；泡萝卜；接种发酵；理化指标；质构特性

Abstract: In order to determine the effects of different starter cultures on the quality of pickled radish, white radish pieces were inoculated with each of six multiple-species starter cultures and fermented for up to 7 days, and the changes in basic physicochemical indexes, texture characteristics, and the contents of nitrite, 17 amino acids and organic acids were analyzed during fermentation. The results showed that the quality of pickled radish inoculated with starter 2 (consisting of Lactobacillus buchneri, Lactobacillus plantarum and Pichia mandshurica) was the best, and it reached maturity on the 4th day. The hardness of fermented radish inoculated with starter 3 (composed of L. plantarum, L. buchneri, unclassified Lactobacillus and P. mandshurica) was slightly higher than that of the other groups after 7 days of fermentation (P > 0.05), and the content of nitrite in the fermentation process was far lower than the national limit standard. In the fermentation process, pickled radish contained a wide variety of amino acids and organic acids. The contents of sweet and umami amino acids in pickled radish fermented with starter 2 were significantly higher than those in the other groups (P < 0.05), with glutamic acid being the most abundant amino acid, (0.18 ± 0.01) mg/g, and the same was observed for organic acids (P < 0.05). The amino and organic acids could impart pickled radish with good flavor quality. Overall, starter 2 can be used a specialized starter culture for the production of premium quality pickled radish.

Key words: fermentation starters; pickled radish; inoculated fermentation; physicochemical indexes; texture characteristics