Effects of inoculation with Lactiplantibacillus plantarum PC170 and Leuconostoc mesenteroides 3R18 on physicochemical characteristics, flavor profile, and microbial community of fermented radish (Raphanus sativus L.)

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-25 DOI:10.1016/j.fochx.2026.103922

Yinuo Tian , Zhizhou Chen , Yinghui Su , Haichao Lu , Pingping Sun , Zhanguo Wu , Qianyun Ma , Shuang Gao , Yunping Zhu , Jianlou Mu

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引用次数: 0

Abstract

Fermented radish is a traditional Asian vegetable product, but spontaneous fermentation (SF) often leads to unstable quality and safety risks. This study compared inoculated fermentation (IF) using Lactiplantibacillus plantarum PC170 and Leuconostoc mesenteroides 3R18 with SF in white radish, analyzing physicochemical properties, flavor profiles, and microbial communities. Results showed that IF accelerated acidification, suppressed nitrite accumulation, improved texture and color stability, enhanced lactic acid, umami/sweet amino acids and terpenes, and reduced undesirable sulfur compounds. IF enriched beneficial Lactiplantibacillus and Leuconostoc while inhibiting harmful Fusarium. This strategy improves the quality, safety and flavor of fermented radish, providing a reliable approach for vegetable fermentation optimization.

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接种植物乳杆菌PC170和肠系膜芽孢杆菌3R18对发酵萝卜理化特性、风味特征和微生物群落的影响

发酵萝卜是一种传统的亚洲蔬菜产品，但自发发酵往往导致质量不稳定和安全风险。本研究比较了植物乳杆菌PC170和肠系膜Leuconostoc 3R18在白萝卜中的接种发酵（IF），分析了其理化特性、风味特征和微生物群落。结果表明，IF加速酸化，抑制亚硝酸盐积累，改善质地和颜色稳定性，增加乳酸、鲜味/甜味氨基酸和萜烯，减少不需要的硫化合物。IF富集有益的乳酸菌和白菌，抑制有害的镰刀菌。该策略提高了萝卜发酵的质量、安全性和风味，为蔬菜发酵优化提供了可靠的途径。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.