Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm.

ABSTRACT: Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochemical and microbial properties, volatile and aroma-active compounds between PRPs without biofilm (NPRP) and with biofilm (FPRP) were investigated by gas chromatography-mass spectrometry, gas chromatography-olfactometry, aroma extract dilution analysis, and spiking tests. The pH and titratable acidity were 3.66 ± 0.00 and 0.47 ± 0.08 g/100 g lactic acid in NPRP and 3.48 ± 0.01 and 0.87 ± 0.10 g/100 g lactic acid in FPRP, respectively. The nitrite level of the two PRPs was 1.87-1.92 mg kg^-1, which was below the limited value (20 mg kg^-1) of fermented vegetables regulated by the GB2760-2017. FPRP had relatively higher microbial and yeast numbers than N

SUBMITTER: Zhang Q 

PROVIDER: S-EPMC9049736 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature