Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties

A recently isolated Lactiplantibacillus (Lpb.) plantarum NCHU–FC1 strain was subjected to developing novel lacto-fermented cucumbers. Changes in the physicochemical and sensory properties of the developed lactic acid bacteria (LAB) co-fermented cucumbers were explored. The results showed that hardness, gumminess, and chewiness in Lpb. plantarum NCHU–FC1 strain co-fermented cucumbers significantly increased during aging. Total flavonoid content in Lpb. plantarum NCHU–FC1 strain co-fermented cucumbers significantly increased compared to spontaneously fermented cucumbers. The lactic acid in the fermented pickling juice markedly increased from 1.81 ± 0.69 mg/mL in the spontaneous fermentation to 6.96 ± 0.17 mg/mL in the Lpb. plantarum NCHU–FC1 strain co-fermented cucumbers. The total level of biogenic amines (1.07 ± 0.04 mg NH₃ equivalent/g fresh sample) in the Lpb. plantarum NCHU–FC1 strain co-fermented cucumbers are estimated to be lower than the risk limit, suggesting the safety of the LAB co-fermented cucumber product. The Lpb. plantarum NCHU–FC1 strain co-fermented cucumbers achieved good physicochemical and sensory (6.55 overall acceptance score in a 9-point hedonic test) properties, evidencing the quality and health functions of the aged product. Our results suggest that Lpb. plantarum NCHU-FC1 strain co-fermented cucumbers may have great potential for developing as functional foods.