Improvement of physicochemical properties and flavour of pickled radish through the use of a direct‐vat set starter consisting of Lactiplantibacillus plantarum and Leuconostoc mesenteroides

Abstract

SummaryThe fermented vegetable is a long‐history food, and the addition of probiotics in recent years has pushed it in a novel direction. This study explored the impact of a direct‐vat set (DVS) starter, comprising Lactiplantibacillus plantarum MC14 and Leuconostoc mesenteroides, on pickled radish (PR). The addition of DVS triggered a rapid reduction in pH and titratable acidity, leading to lowered nitrite levels and increased viable count. Textural analysis showed that DVS increased the springiness and chewiness of PR by about 55.07% and 25.73%, respectively. Organic acid analysis unveiled eight compounds. The addition of probiotics did not significantly affect the antioxidant properties but was able to significantly enhance the XO inhibitory activity of PR. DVS decreased undesirable flavour compounds such as isothiocyanates and sulphides, while elevating esters, aldehydes and acids. Our results suggested that DVS is a promising starter culture that can enhance the texture and flavour of fermented vegetables.