Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri

• Published in: Food bioscience Vol. 52; p. 102458
• Main Authors: Wang, Lei, Luo, Yan-Yu, Zhang, Ying, Zou, Chun-Xia, Wang, Peng-Ju, Qin, Li-Kang, Zhu, Qiu-Jin, Jia, Yu-Long
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2023
• Subjects: Bamboo shoots; Fermentation; Lactobacillus. plantarum; Limosilactobacillus. reuteri; Limosilactobacillus. reuteri; Fermentation; Bamboo shoots; Lactobacillus. plantarum
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.102458

The bamboo shoots are popular food rich in dietary fiber, but its disadvantage of short shelf life and quick lignification limit its application. In this paper, Lactobacillus plantarum and Limosilactobacillus reuteri fermented bamboo shoots (Chimonobambusa quadrangularis) ultrafine whole pulp and analyzed the differences in nutrient composition and volatile compounds before and after fermentation. The results were as follows, the L-lactic acid in the L. reuteri group (LR), L. plantarum (LP) and L. reuteri &L. plantarum groups (LRP) reached 3.27 ± 0.16, 4.37 ± 0.04, 4.27 ± 0.39 mg/g, respectively. While the content of flavonoids and polyphenols were highest raised to 29.0 ± 0.37 and 54.8 ± 1.39 mg/100g in co-fermentation and the bitterness was significantly decreased in three group by using the electronic tongue detection. The OPLS-DA analysis and PCA analysis showed that LRP group had the best quality after fermentation. All the above results will provide a theoretical basis for bamboo shoots processing and further research.