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April 15, 2026Journal of the Science of Food and Agriculture1 citations

Screening of lactic acid bacteria and comparative inoculated fermentation to evaluate strain performance in Korean‐style spicy cabbage

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MZMingwei ZhaoNanchang UniversitySXShijin XiongNanchang UniversityTDTonghao DuNanchang University

Key Points

  • This research aims to evaluate the performance of selected lactic acid bacteria (LAB) strains during the fermentation of spicy cabbage.
  • Screening various lactic acid bacteria strains for their fermentation capabilities.
  • Comparative analysis of inoculated LAB strains in spicy cabbage fermentation.
  • Assessment of physicochemical properties and flavor profiles during fermentation.
  • LAB inoculation improved fermentation safety in spicy cabbage.
  • Stabilization of physicochemical properties was achieved with selected LAB strains.
  • Distinct flavor development was observed, supporting rational starter culture design.

Abstract

Targeted LAB inoculation enhanced fermentation safety, stabilized physicochemical properties, and directed flavor development in spicy cabbage, providing a practical basis for starter prescreening and rational starter design. © 2026 Society of Chemical Industry.

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Cite This Study

Zhao et al. (2026) studied this question.

synapsesocial.com/papers/69df2cb9e4eeef8a2a6b1e2dhttps://doi.org/10.1002/jsfa.70604
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