| Abstract: 【Objective】The study was conducted to analyze the effects of single and mixed fermentation of
Dendrocalamus latifl orus with Lactiplantibacillus plantarum and Limosilactobacillus fermentum on their quality, to explore
suitable fermentation agents for D. latifl orus.【Method】L. plantarum S1 and L. fermentum G9 were used as fermentation strains to study the effects of single and mixed fermentation of the two Lactobacillus strains on the lactic acid bacteria count,
reducing sugars, pH values, total acids, nitrites, antioxidants, organic acids, biogenic amines and volatile compounds of
fermented D. latifl orus.【Result】Compared with the natural fermentation group, fermentation with L. plantarum S1 and L.
fermentum G9 significantly increased the lactic acid bacteria count, total acids, organic acids and antioxidant activity (P<0.05)
of fermented D. latifl orus, while its pH value and reducing sugar content were reduced. At the 4th day of fermentation, the
lactobacillus count in G9 fermentation group was the highest, 8.70 lg (CFU/mL), and at the end of fermentation, the lactobacillus
count in inoculated fermentation group was higher than 6.31 lg (CFU/mL), which was significantly higher than that in natural
fermentation group. Moreover, the inoculated fermentation groups showed higher total acids and lactic acid contents in
comparison with the naturally fermented D. latifl orus. The highest total acid (5.86 g/kg) and lactic acid content (3.66 g/kg) were
both found in S1 fermentation group. In addition, inoculated fermentation with lactic acid bacteria could effectively reduce
the nitrite and biogenic amine contents of fermented D. latifl orus, and the nitrite and biogenic amine contents of inoculated
fermentation groups were significantly lower than those of natural fermentation group during the fermentation. The results of
volatile flavor substances analysis showed that 26, 33, 29 and 31 compounds were detected in the natural, S1, G9 and mixed
fermentation groups with the relative contents of 12.75, 22.58, 15.15 and 20.81 mg/kg, respectively. Compared with the
inoculated fermentation group, the natural fermentation group had relatively fewer types of volatile substances, and the relative
content of volatile substances (12.75 mg/kg) was lower than that of other fermentation groups.It was shown that inoculated
fermentation could effectively enhance the types and relative contents of volatile flavor substances in fermented D. latifl orus.
【Conclusion】The above findings indicated that both L. plantarum S1 and L. fermentum G9 could better enhance the quality
and flavor of fermented D. latifl orus, which could be used as potential fermentation agents for D. latifl orus. |
