Effects of Industrial-scale Pickling Processes on the Dynamic Changes in the Physicochemical Indicators and Microbial Diversities of

Overview

Journal Food Chem X

Date 2024 Aug 7

PMID 39108628

Authors

Hong-Xian Zhang

Fan-Bing Meng

Yu-Nong Zhou

Su-Qin Luo

Qiang Yang

Yun-Cheng Li

Da-Yu Liu

Affiliations

Soon will be listed here.

Abstract

The effects of dry-salted and salt-fermented processing on the physicochemical characteristics and microbial communities of were systematically investigated. The results showed that the contents of total acid, amino acid nitrogen (AAN) and nitrite in the final products of dry-salted were greater than those in salt-fermented . Lactic acid was the dominant organic acid in the two types of . Dry-salted processing is more conducive to forming a high-quality reddish-brown color. During whole pickling process, the microbial diversity of dry-salted was higher than that of salt-fermented particularly in the early and middle stages of fermentation. For dry-salted 8 bacteria (, , , , , , ) and 1 fungus () showed a significant positive correlation with AAN. For salt-fermented , 8 bacteria (, , , and ) and 3 fungi (, , and ) exhibited significant positive correlations with AAN.

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