Lactiplantibacillus plantarum NCHU–FC1 strain co-fermented cucumbers possess good physicochemical and sensory properties
Journal
APPLIED FOOD RESEARCH
Journal Volume
5
Journal Issue
2
Start Page
101157
ISSN
2772-5022
Date Issued
2025-12
Author(s)
Abstract
A recently isolated Lactiplantibacillus (Lpb.) plantarum NCHU-FC1 strain was subjected to developing novel lactofermented 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.
Subjects
Color differences
Lactic acid bacteria co-fermented cucumbers
Lactiplantibacillus plantarum NCHU–FC1 strain
Sensory properties
Textural parameters
SDGs
Publisher
Elsevier
Type
journal article