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A NEW CLEANER PRODUCTION TECHNIQUE OF PICKLE MUSTARD TUBER AT LOW SALINITY BY LACTIC ACID BACTERIA
Author(s) -
WENG P.F.,
WU Z.F.,
SHEN X.Q.,
LIU P.
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00528.x
Subject(s) - pickling , food science , lactic acid , starter , salinity , fermentation , chemistry , pulp and paper industry , bacteria , microbiology and biotechnology , biology , engineering , ecology , genetics
ABSTRACT A strain of lactic acid bacteria (LAB) Lact.8 was applied in low‐salinity pickled processing of mustard tuber, using this LAB as fermentation starter in order to control harmful microbes. Meanwhile, a cleaner production technique with no saline wastewater was set up in pickled processing by using LAB technology. In this study, two kinds of production technique were compared, which was low‐salinity concentration pickling inoculated with Lact.8 and a traditional high‐salinity pickling method. The strain Lact.8 was identified as Lactobacillus plantarum by using 16S rRNA gene sequence assay. The end product quality of pickle mustard tuber by new technique was better than that of traditional product in flavor, texture and safety by sample evaluation method. The leaching liquor presented rich in nutrition compositions by quality analysis, and developed as condiment juice. The essential free amino acids reached 112 mg/L in the juice, accounting for 39.7% in total free amino acids. This pickled processing technique is compatible to a cleaner production technique.PRACTICAL APPLICATIONS The traditional pickled vegetables processing was well known that it causes a series of problems including the product quality and environmental damage of waste water with high salinity concentration. The experimental achievements and a new type of processing technology in this article are benefit to overcome these disadvantages via using lactic acid bacteria technology, which result in the improving of product quality, including nutrient value and sensory quality and economic efficiency at a condition of low salinity pickling. It is also called a cleaner production technology. Therefore, this processing mode was fully considered to further practical application in present vegetables prickle processing industry.