2013 Volume 19 Issue 5 Pages 855-864
The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.
