2021 Volume 27 Issue 1 Pages 57-61
In the present study, we examined the use of lactic acid bacteria as a starter for the production of pickled luffa. A starter culture of lactic acid bacteria was added to a brine containing 1% of glucose and NaCl that was used to make pickled luffa. Fermentation at 10 °C for 7 days resulted in an increase in the γ-aminobutyric acid content of pickled luffa in all the strains. In Lactococcus lactis NH-61, pickled luffa had good taste and its browning was suppressed. Lactobacillus sakei MMF-LS151 was excellent in regarding the acidity of brine, but led to the browning of pickled luffa. To the best our knowledge, this is the first report on the production of good tasting low-salt pickled luffa.
