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 hardne...
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004627 |
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| author | Hsuan-Min Wang Shwu-Jene Tsai Jin-Yuarn Lin |
| author_facet | Hsuan-Min Wang Shwu-Jene Tsai Jin-Yuarn Lin |
| author_sort | Hsuan-Min Wang |
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| description | 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. |
| format | Article |
| id | doaj-art-2af2d8c1d3c447f986390c856eccec75 |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
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| series | Applied Food Research |
| spelling | doaj-art-2af2d8c1d3c447f986390c856eccec752025-08-20T02:36:54ZengElsevierApplied Food Research2772-50222025-12-015210115710.1016/j.afres.2025.101157Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory propertiesHsuan-Min Wang0Shwu-Jene Tsai1Jin-Yuarn Lin2Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung 40227, TaiwanAgricultural Chemistry Division, Taiwan Agricultural Research Institute, Ministry of Agriculture, Executive Yuan, Taiwan; Corresponding authors.Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung 40227, Taiwan; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S2772502225004627Color differencesLactic acid bacteria co-fermented cucumbersLactiplantibacillus plantarum NCHU–FC1 strainSensory propertiesTextural parameters |
| spellingShingle | Hsuan-Min Wang Shwu-Jene Tsai Jin-Yuarn Lin Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties Applied Food Research Color differences Lactic acid bacteria co-fermented cucumbers Lactiplantibacillus plantarum NCHU–FC1 strain Sensory properties Textural parameters |
| title | Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties |
| title_full | Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties |
| title_fullStr | Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties |
| title_full_unstemmed | Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties |
| title_short | Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties |
| title_sort | lactiplantibacillus plantarum nchu fc1 strain co fermented cucumbers possess good physicochemical and sensory properties |
| topic | Color differences Lactic acid bacteria co-fermented cucumbers Lactiplantibacillus plantarum NCHU–FC1 strain Sensory properties Textural parameters |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004627 |
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