Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle.: I -: The effect of a homofermentative L(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation

A homofermentative L(+)-lactic acid producer Bacillus coagulans B179 has been evaluated as starter cultures for low-salt potherb Mustard pickle process. This study examined the impact of inoculation by B. coagulans B179 as starter culture on the spontaneous lab-scale fermentation process of potherb mustard pickle. Three different salt concentrations trials, i.e., 5 g/ 100 g, 8 g/ 100 g and 10 g/ 100 g respectively. were carried out. As a result. the addition of starter culture of B. coagulans B 179 to 5 g/ 100 g salinity fermentation showed an inhibiting effect upon the Population of non-lactic acid bacteria (LAB) and marked increase in population of LAB and production of titratable acidity but did not significantly influence the pickle end products quantity of acid produced by fermentation as compared with a treatment without inoculation. However. in the higher salt concentrations, i.e., 8 g/ 100 g and 10 g/ 100 g NaCl trials. inoculation had no impact on the fermentation of the pickle. From the standpoint of fermentation, as a functional starter culture, inoculated B. coagulans B179 can effectively improve desired native LAB growth and inhibit the growth of undesired fungi, which will thereby allow it to shorten fermentation period and enhance the pickle quality in the low-salt potherb mustard pickle production. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.