Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish

Abstract

Lactiplantibacillus plantarum, the biomarker that occupied an important position in fermented radish paocai with high quality, was selected and applied as a starter culture to manufacture fermented radishes. Herein, this work developed a method of enhanced fermentation by using L. plantarum WWPC to shorten the fermentation period and improve the flavor and safety of fermented radish products. Particularly, the effect of L. plantarum WWPC on physicochemical characteristics and flavor profiles of liquid-state-based radish paocai and solid-state-based dried-fermented radish was systematically investigated. The results indicated that the enhanced fermentation inoculated with L. plantarum WWPC could accelerate the fermentation process (2 times in radish paocai) and postpone the yellowing of white radish paocai (ΔE>5). Meanwhile, the content of nitrite in radish products diminished with the participation of L. plantarum WWPC. Furthermore, enhanced fermentation with L. plantarum WWPC improved the flavor profiles of white radish paocai, especially lactic acid, oxalic acid, Glu, ocimenol, and trans-4-thujanol. Meanwhile, the predominant flavor substances mainly consisting of Glu, octanal, and 4-methylthio-3-butenyl isothiocyanate were affluent in red dried-fermented radish inoculated with L. plantarum WWPC. The pleasant and abundant taste and aroma of the enhanced fermented radish products possessed further verified the practicality and appropriateness of L. plantarum WWPC for radish fermentation. These findings could contribute to synthetically exploiting and developing radish products with high quality.