Impact of Lactobacillus paracasei HD1.7 as a starter culture on characteristics of fermented Chinese cabbage (Brassica rapa var. pekinensis)

Abstract

Lactobacillus paracasei HD1.7, an isolate from Chinese fermented cabbage and producer of bacteriocin, was used as a starter culture to estimate the impact on characteristics of fermented cabbage. The results of quantitative real-time PCR showed that in Lb.paracasei HD1.7 fermented sample, the total bacteria number was significantly higher during the initial and medium stages. Lb.paracasei HD1.7 significantly increased the final concentration of lactate (7.13 g/L), mannitol (19.41 g/L) and seven amino acids while kept Vitamin C more stable (43.20 mg/kg). Meanwhile, nitrite was lower than 0.16 mg/kg throughout the whole fermentation process. The fermented cabbage with Lb.paracasei HD1.7 was more favorable by consumers in terms of crisp, sourness, aroma, bitterness, stink, stale flavor and overall acceptability. Lb.paracasei HD1.7 fermented cabbage had more nutritive values and health-promoting effects. This suggested Lb.paracasei HD1.7 a practical potential in industrially production as a starter culture of fermented cabbage and other fresh vegetables.