Preparation of nitrite-reducing Lactiplantibacillus plantarum SYS-4 starter culture and its impact on the quality and flavor of fermented mustard

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成果类型：

期刊论文

作者：

Zeng, Yaoying;Zhao, Ye;Xiong, Yubo;Xie, Le;Su, Hui;...

通讯作者：

Zhou, WH

作者机构：

[Su, Hui; Yu, Zhuojun; Zhou, Yuning; Zhou, Wenhua; Zhang, Jiaming; Huo, Hongyan; Xiong, Yubo; She, Jiehai; Zeng, Yaoying] Cent South Univ Forestry & Technol, Natl Engn Res Ctr Deep Proc Rice & By Prod, Sch Food Sci & Engn, Hunan Key Lab Processed Food Special Med Purpose, 498 Shaoshan South Rd, Changsha, Hunan, Peoples R China.

[Zhao, Ye] Lingling Dist Market Supervis Adm, Yongzhou, Hunan, Peoples R China.

[Xie, Le] Shaoyang Univ, Coll Food & Chem Engn, Shaoyang 422000, Hunan, Peoples R China.

[Zhou, WH] Cent South Univ Forestry & Technol, Sch Food Sci & Engn, 498 Shaoshan South Rd, Changsha, Hunan, Peoples R China.

通讯机构：

[Zhou, WH ] C

Cent South Univ Forestry & Technol, Sch Food Sci & Engn, 498 Shaoshan South Rd, Changsha, Hunan, Peoples R China.

语种：

英文

关键词：

Fermented mustard;Lactiplantibacillus plantarum;Starter culture;Flavor

期刊：

LWT

ISSN：

0023-6438

年：

2025

卷：

224

页码：

117849

DOI：

10.1016/j.lwt.2025.117849

基金类别：

Hunan Province [2022JJ50260]; Berry deep processing and high value utilization key technology research and products,Hunan Provincial Science and Technology Department, Hunan Provincial Key Research and Development Plan project [2023NK 2033]; Chestnut Shixiang intelligent online monitoring system promotion and application, National Forestry and Grassland Administration, Forest and Grass Science and Technology Promotion Project [2023133127]; Study on processing characteristics and high value processing technology of dried fruit of chestnut, Hunan forestry science and technology research and innovation project [XLK202428]; Research on key technology of high value fruit deep processing and creation of new products,Key Research and Development Program of Hunan Province of China [2024JK2147]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Mustard is traditionally prepared through natural fermentation. However, this method is associated with food quality issues, including long fermentation periods, inconsistent quality, and high nitrite (NIT) levels. In this study, Lactiplantibacillus plantarum SYS-4 was prepared as a direct solid fermentation agent using vacuum freeze-drying. The response surface method was employed to optimize the concentration of the protective agent and evaluate its storage stability. Fresh mustard was inoculated with the fermentation agent, and the quality p...

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Preparation of nitrite-reducing Lactiplantibacillus plantarum SYS-4 starter culture and its impact on the quality and flavor of fermented mustard

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