Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain
A lactic acid bacteria (LAB) strain in naturally developed lactofermented cucumbers was isolated, identified, and subjected to co-fermenting cucumbers in this study. Changes in pH values, total nitrite contents, total plate count, total LAB counts, and microbial composition were monitored. The isola...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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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 |
| collection | DOAJ |
| description | A lactic acid bacteria (LAB) strain in naturally developed lactofermented cucumbers was isolated, identified, and subjected to co-fermenting cucumbers in this study. Changes in pH values, total nitrite contents, total plate count, total LAB counts, and microbial composition were monitored. The isolated LAB strain was identified as a Lactiplantibacillus (Lpb.) plantarum strain coding as Lpb. plantarum NCHU–FC1. The pH value was quickly lower than 4.6 (aka high-acid foods), while total nitrite contents were below the standard limit using 1 × 107 colony forming unit (CFU)/mL Lpb. plantarum NCHU–FC1 at 4 °C for 5 days. The increase in total plate count (TPC) was slow in the isolated LAB-fermented cucumbers. Consequently, 1 × 107 CFU/mL Lpb. plantarum NCHU–FC1 at 4 °C for 5 days was suggested as an optimal culture condition for developing this LAB co-fermented cucumber. At the optimal culture condition, percentages of Lpb. plantarum NCHU–FC1 in 0-day and 5-day co-fermented cucumbers were 97.50% and 98.60%, respectively. Our results evidence the fermentation safety, stability, and dominance of the isolated Lpb. plantarum NCHU–FC1 strain for developing a single LAB co-fermented cucumbers. The isolated Lpb. plantarum NCHU–FC1 strain has been characterized and may be further applied in the nutraceutical, pharmaceutical, and food industries. |
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| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
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| series | Applied Food Research |
| spelling | doaj-art-418db4ce84ef412c92409a339cc9247e2025-02-06T05:13:04ZengElsevierApplied Food Research2772-50222025-06-0151100742Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strainHsuan-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 author at: Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung 40227, Taiwan.Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung 40227, Taiwan; Corresponding author at: Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung 40227, Taiwan.A lactic acid bacteria (LAB) strain in naturally developed lactofermented cucumbers was isolated, identified, and subjected to co-fermenting cucumbers in this study. Changes in pH values, total nitrite contents, total plate count, total LAB counts, and microbial composition were monitored. The isolated LAB strain was identified as a Lactiplantibacillus (Lpb.) plantarum strain coding as Lpb. plantarum NCHU–FC1. The pH value was quickly lower than 4.6 (aka high-acid foods), while total nitrite contents were below the standard limit using 1 × 107 colony forming unit (CFU)/mL Lpb. plantarum NCHU–FC1 at 4 °C for 5 days. The increase in total plate count (TPC) was slow in the isolated LAB-fermented cucumbers. Consequently, 1 × 107 CFU/mL Lpb. plantarum NCHU–FC1 at 4 °C for 5 days was suggested as an optimal culture condition for developing this LAB co-fermented cucumber. At the optimal culture condition, percentages of Lpb. plantarum NCHU–FC1 in 0-day and 5-day co-fermented cucumbers were 97.50% and 98.60%, respectively. Our results evidence the fermentation safety, stability, and dominance of the isolated Lpb. plantarum NCHU–FC1 strain for developing a single LAB co-fermented cucumbers. The isolated Lpb. plantarum NCHU–FC1 strain has been characterized and may be further applied in the nutraceutical, pharmaceutical, and food industries.http://www.sciencedirect.com/science/article/pii/S2772502225000526Lactic acid bacteria countLactiplantibacillus plantarum NCHU–FC1Co-fermented cucumberNitriteTotal plate count |
| spellingShingle | Hsuan-Min Wang Shwu-Jene Tsai Jin-Yuarn Lin Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain Applied Food Research Lactic acid bacteria count Lactiplantibacillus plantarum NCHU–FC1 Co-fermented cucumber Nitrite Total plate count |
| title | Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain |
| title_full | Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain |
| title_fullStr | Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain |
| title_full_unstemmed | Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain |
| title_short | Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain |
| title_sort | fermentation characteristics of lactofermented cucumbers using an isolated lactiplantibacillus plantarum nchu fc1 strain |
| topic | Lactic acid bacteria count Lactiplantibacillus plantarum NCHU–FC1 Co-fermented cucumber Nitrite Total plate count |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000526 |
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