Volume 43 Issue 1
Mar.  2024
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LIU Ren-jie, BIAN Fang-yuan, HUANG Zhi-yuan, YI Kui-xin. Effects of Mixed Fermentation with Moso Bamboo Shoots on the Changes of Main Functional Substances and Nutritional Components of Pickled and Dried Mustard[J]. JOURNAL OF BAMBOO RESEARCH, 2024, 43(1): 11-18. doi: 10.12390/jbr2023037
Citation: LIU Ren-jie, BIAN Fang-yuan, HUANG Zhi-yuan, YI Kui-xin. Effects of Mixed Fermentation with Moso Bamboo Shoots on the Changes of Main Functional Substances and Nutritional Components of Pickled and Dried Mustard[J]. JOURNAL OF BAMBOO RESEARCH, 2024, 43(1): 11-18. doi: 10.12390/jbr2023037

Effects of Mixed Fermentation with Moso Bamboo Shoots on the Changes of Main Functional Substances and Nutritional Components of Pickled and Dried Mustard

doi: 10.12390/jbr2023037
  • Received Date: 2023-06-25
  • 【Objective】 To investigate the effects of different fermentation methods on the main nutrients and functional content of pickled and dried mustard,and to provide a certain theoretical basis for improving the production process of pickled and dried mustard. 【Method】 Two fermentation methods,i.e. mixed fermentation of bamboo shoots and mustard and separate fermentation of mustard,were used to produce pickled and dried mustard,and then the nutrients such as proteins,soluble sugars and dietary fibers as well as minerals and functional substances of the two types of pickled and dried mustard and fresh mustard were measured and analyzed. 【Result】 The results showed that the content of mineral elements such as calcium,iron,magnesium and potassium of the mixed fermented pickled and dried mustard was significantly lower than that of the individually fermented pickled and dried mustard,in which the content of iron and magnesium was significantly lower than that of fresh mustard at the same time,and only the content of phosphorus was significantly higher than that of the individually fermented pickled and dried mustard and fresh mustard,indicating that the effect of mixed fermentation on the content of mineral elements of pickled and dried mustard was smaller than that of individually fermented. Compared with fresh mustard,there was a significant increase in dietary fiber and protein content and a small decrease in soluble sugar content in the mixed fermented pickled and dried mustard,whereas there was a significant decrease in nutrient content of soluble sugar,dietary fiber and protein in the individually fermented pickled and dried mustard. In addition,differences in fermentation methods significantly affected the changes in functional substance content,where mixed fermentation significantly enhanced the content of antioxidant functional substances such as vitamin E,β-carotene and vitamin C in pickled and dried mustard. 【Conclusion】 Overall,differences in fermentation methods significantly affected the content of mineral elements,major nutrients and functional substances of pickled and dried mustard. Comparatively,the mixed fermentation method has a better ability to increase the nutrients and antioxidant substances content of pickled and dried mustard.
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