CN112760272A - Lactobacillus composition, lactobacillus combined leavening agent and method for producing pickled dried radish by using lactobacillus combined leavening agent - Google Patents
Lactobacillus composition, lactobacillus combined leavening agent and method for producing pickled dried radish by using lactobacillus combined leavening agent Download PDFInfo
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- 241000220259 Raphanus Species 0.000 title claims abstract description 80
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 80
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 66
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 18
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- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
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- 239000000049 pigment Substances 0.000 claims abstract description 5
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- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 241000831652 Salinivibrio sharmensis Species 0.000 claims description 20
- 239000007858 starting material Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 7
- 239000001963 growth medium Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000013329 compounding Methods 0.000 claims description 4
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- 238000011033 desalting Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000009966 trimming Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
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- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 239000002609 medium Substances 0.000 claims description 2
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- 150000001875 compounds Chemical class 0.000 abstract description 4
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- 235000013305 food Nutrition 0.000 description 6
- 238000012216 screening Methods 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000000654 additive Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
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- ALRHLSYJTWAHJZ-UHFFFAOYSA-N 3-hydroxypropionic acid Chemical compound OCCC(O)=O ALRHLSYJTWAHJZ-UHFFFAOYSA-N 0.000 description 1
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
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- 238000005406 washing Methods 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a lactobacillus composition, a lactobacillus combined leavening agent and a method for producing pickled dried turnips by using the lactobacillus combined leavening agent. According to the invention, the living compound lactic acid bacteria are adopted to carry out secondary fermentation on the radish, and the fibrous tissue of the radish is softened on the premise of not damaging the dietary fiber structure of the radish, so that the radish is smooth and crisp in taste; deeply processing the secondarily fermented radish without adding cane sugar, preservatives and artificially synthesized pigments, and seasoning by adopting natural spices to prepare a healthy and nutritional tender and crisp radish dices product.
Description
Technical Field
The invention relates to the technical field of food, in particular to a lactobacillus composition, a lactobacillus combined leaven and a method for producing pickled dried turnips by using the lactobacillus combined leaven.
Background
In the preparation and processing processes of dried turnip food, in the prior art, in order to enhance the taste of the dried turnip food and carry out preservation and preservation, a preparation process of high-salt treatment is generally adopted. Particularly, after the salt is added into the dried turnips for dehydration and natural fermentation, the dried turnips subjected to salt dehydration are subjected to secondary high-salt (with the salinity of 20 degrees or more) pickling fermentation, and then are subjected to trimming, cutting, desalting and squeezing to prepare the pickled vegetable food. Then, the perception of people on the salinity of the high-salt processed dried radish is relieved and improved by adding a high-sweetness condiment, a large amount of various additives such as monosodium glutamate and the like, so that the ideal flavor is realized. However, the radish has the characteristics of coarse fiber and strong bitter taste in the process of catalytic fermentation of salt, and the traditional process cannot soften the tissue of the dried radish and achieve an ideal product with unique taste and flavor. In addition, the pickled dried turnips with high salinity and high additives have salinity as high as 5-7 degrees or even higher, and are not good for human health after being eaten for a long time; moreover, the water content of the pickled food is higher than 85 percent, and the pickled food is not convenient to store for a long time and keeps consistent and stable flavor.
In the aspect of preparation process, most manufacturers adopt purely manual and partially open-air production processes, only a few production enterprises have complete production rules and product formulas, and the problem that the additives of the products exceed the standard generally exists. In addition, due to the limitation of the traditional manual operation, fermentation failure is often caused by the influence of sanitary conditions and salt consumption, the product quality is not stable, and the content of nitrite is difficult to control.
In view of this, the present invention is proposed.
Disclosure of Invention
The invention aims to provide a lactobacillus composition, a lactobacillus combined leavening agent and a method for producing pickled dried turnips by using the lactobacillus combined leavening agent. According to the invention, the living compound lactic acid bacteria are adopted to carry out secondary fermentation on the radish, and the fibrous tissue of the radish is softened on the premise of not damaging the dietary fiber structure of the radish, so that the radish is smooth and crisp in taste; deeply processing the secondarily fermented radish without adding cane sugar, preservatives and artificially synthesized pigments, and seasoning by adopting natural spices to prepare a healthy and nutritional tender and crisp radish dices product.
The technical scheme provided by the invention is as follows:
a lactic acid bacteria composition comprising lactobacillus strain a and lactobacillus strain B;
the Lactobacillus strain A (namely Lactobacillus strain L1, Lactobacillus plantarum L1) is preserved in the China center for type culture Collection with the preservation number: CCTCC No: m2021115; the preservation time is as follows: 20 days 1 month 2021;
the lactobacillus strain B was purchased from cantonese biotechnology limited, guangzhou under the product name: lactobacillus plantarum (Bioprox p 83).
A lactobacillus combined leaven, which contains lactobacillus strain A and lactobacillus strain B; wherein the ratio of the viable count of the lactobacillus strain A to the viable count of the lactobacillus strain B is 1: 1-3; preferably 1: 1.
a method for producing pickled dried turnips by using a lactobacillus combined leavening agent comprises the following steps:
(a) preparing a lactobacillus combined leavening agent;
(b) cleaning radish, naturally pickling in an environment with salinity of 15-25 ℃, and fermenting at normal temperature for 3-3.5 months;
(c) trimming and cutting the naturally pickled and fermented radish in the step (b), and soaking and desalting the radish in clear water with the salinity of 2-3 ℃;
(d) mixing the desalted radish obtained in the step (c) with water according to the weight ratio of 1: placing the mixture in a sealed fermentation jar in a mass ratio of 0.2-0.5, inoculating the lactobacillus combined leavening agent for constant-temperature fermentation for 2 days, wherein the inoculation amount is 0.3-0.5% of the total weight of the raw materials;
(e) after fermentation, the radish is dehydrated, seasoned, packaged and sterilized.
In this application, salinity refers to the percent concentration of a saline (sodium chloride) solution. 15-25 degrees refers to 15% -25% salt concentration. The percent concentration of the salt (sodium chloride) containing solution can be measured using equipment such as a salinity meter, and a salinity meter that are conventional in the art. For example using an LS28T salinity meter, measurement range: 0% -28% Salinity, with a minimum scale of 0.2%.
In one embodiment, the step (a) comprises the steps of: the expanding culture of the lactobacillus and the compounding of the lactobacillus strain. Preferably, lactobacillus strain a is subjected to an expansion culture in the following medium: MRS culture medium, the culture condition is 37 ℃; more preferably, the lactobacillus strain a and the lactobacillus strain B after the expanded culture are mixed in a ratio of 1: 1-3; preferably 1: 1, compounding to prepare the lactic acid bacteria starter.
In one embodiment, in the step (b), the radish is naturally fermented in a cellar environment with salinity of 20 degrees.
In one embodiment, in step (c), the radish is trimmed, to remove root hairs and flower spots, and then cut into specific shapes according to specific requirements.
In one embodiment, the step (c) further comprises a screening step of removing unnecessary parts and removing irregularly shaped products by screening to perform a subsequent secondary fermentation process. The operation can lead the prepared radish fermentation products to be consistent and have good integrity.
In one embodiment, the fresh water in the step (c) is soaked for desalination until the salinity reaches 2-3 degrees; preferably, soaking for 2-3 times.
In one embodiment, the constant temperature fermentation time in the step (d) is 2d, and the inoculation amount is 0.3 percent of the total weight of the raw materials; the temperature of the constant-temperature fermentation is 30 ℃.
In one embodiment, in step (e), the dewatering is dewatering by pressing.
In one embodiment, in the step (e), the seasoning is adding natural spices and food additives.
Preferably, a healthy seasoning method without adding preservatives, monosodium glutamate, artificially synthesized pigments and sucrose is adopted in the seasoning process.
In one embodiment, the radish is selected from the group consisting of carrot, white radish, green radish and summer radish, preferably the radish variety is a shaoshan "knife cropping" radish.
The Xiaoshan one-knife-cropping radish is a famous farmer variety in the Xiaoshan local area, has delicious meat quality, high yield and strong stress resistance, and is easy to plant and process. The 'one-crop' is called because the length of the fleshy root of the variety is close to that of a farmhouse kitchen knife, and the two-crop is just vertically cut into two halves during processing.
In one embodiment, after the fermentation of step (e) is completed, the radish is dehydrated, seasoned, packaged and pasteurized in a hundred thousand grade clean room. After sterilization, can be preserved at normal temperature.
The invention relates to 2 strains of Lactobacillus strain A and Lactobacillus strain B, the Lactobacillus strain A (namely Lactobacillus strain L1) is preserved in China center for type culture Collection (address: eight Loopy Jia mountain in Wuchang district, Wuhan university, Hubei province), classified and named as Lactobacillus plantarum (CCTCC NO: m2021115. The strains were detected as viable by the depository at 20 days 1/2021 and deposited. Lactobacillus strain B was purchased from cantonese biotechnology limited, guangzhou under the product name: lactobacillus plantarum (Bioprox p 83). The classification is named as Lactobacillus plantarum (Lactobacillus plantarum).
Has the advantages that:
according to the invention, the lactobacillus strains suitable for radish fermentation pickling are obtained by screening and are reasonably compounded to prepare the lactobacillus composition or the lactobacillus composition leaven, the dietary fiber structure of radish can not be damaged in the radish fermentation pickling, the taste and flavor of pickled radish can be effectively improved, the astringent taste is avoided, the radish fiber tissue is softened, and the prepared radish shreds are smooth, crisp and good in flavor.
According to the invention, in the radish fermentation process, cane sugar, preservative and artificially synthesized pigment are not added, so that the nitrite content of the pickled radish is reduced, and the fermented food has high quality, health, safety and low calorie.
According to the radish fermentation pickling method, the compound lactic acid bacteria are adopted for constant-temperature secondary inoculation fermentation, the adopted strains have excellent fermentation performance under proper fermentation conditions, the strains are reasonably matched, and after secondary fermentation, besides the original nutritional ingredients, a large amount of lactic acid, nucleotide, alcohol, aldehyde, ketone, alkene, ester and other substances are formed in the fermentation process, so that the radish is endowed with unique flavor, and meanwhile, the generation of bad products can be reduced.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Separating, identifying and screening lactobacillus strains
Separating and screening out lactobacillus strains with excellent fermentation characteristics from microorganisms mixed with naturally fermented dried radish. According to the morphological structure and the metabolism type of various microorganisms, the proper separation culture medium and the proper differential culture medium are utilized, and the identification and screening are carried out by combining the microscopic examination, the colony characteristics and the related biochemical characteristics.
Amplification culture of lactic acid bacteria strains
The culture medium is as follows: MRS culture medium, the culture condition is 37 ℃; more preferably, the lactobacillus strain a and the lactobacillus strain B after the expanded culture are mixed in a ratio of 1: 1-3; preferably 1: 1, compounding to prepare the lactic acid bacteria starter.
Example 2
Compound combination of lactobacillus strains
The lactobacillus strain A and the lactobacillus strain B are mixed according to different proportions to prepare the lactobacillus combined leaven.
Group A: strain a: strain B ═ 1: 1;
group B: strain a: strain B ═ 1: 2;
group C: strain a: strain B ═ 1: 3;
group D (control group 1): strain a: strain B ═ 2: 1;
group E (control 2): strain a: strain B ═ 3: 1;
group F (control group 3): strain a: strain B ═ 3: 2.
EXAMPLE 3 method for producing dried radish by fermentation
Uses Xiaoshan 'one knife seed' radish as raw material.
(a) Preparing the group a lactic acid bacteria combination starter of example 2;
(b) cleaning radish, naturally pickling and fermenting for 3 months in an environment with salinity of 20 ℃;
(c) trimming and cutting the radishes naturally pickled and fermented in the step (b), and soaking and desalting for 3 times by using clear water until the salinity is 2 ℃.
(d) Mixing the desalted radish obtained in the step (c) with tap water according to the weight ratio of 1: placing the mixture in a fermentation jar according to the mass ratio of 0.2, inoculating the lactic acid bacteria starter, and fermenting at constant temperature; the time of constant-temperature fermentation is 2d, and the inoculation amount is 0.3 percent of the total weight of the raw materials; the temperature of the constant-temperature fermentation is 30 ℃.
(e) After fermentation, the radish is dehydrated, seasoned, packaged and sterilized.
EXAMPLE 4 method for producing dried radish by fermentation
Similar to example 3, except that step (a) prepares the group B lactic acid bacteria combination starter of example 2;
EXAMPLE 5 method for producing dried radish by fermentation
Similar to example 3, except that step (a) prepares the group C lactic acid bacteria combination starter of example 2;
EXAMPLE 6 method for producing dried radish by fermentation
Similar to example 3, except that the radish was washed in step (b) and then naturally pickled and fermented in an environment of 25 degrees salinity.
EXAMPLE 7 method for producing dried radish by fermentation
Similar to example 3, except that in step (d), the desalted radish was mixed with sterile water in a ratio of 1: 0.4 mass ratio is placed in a fermentation jar.
EXAMPLE 8 method for producing dried radish by fermentation
Similar to example 3, except that in step (d), the time for the isothermal fermentation was 3d, and the temperature for the isothermal fermentation was 30 ℃.
EXAMPLE 9 method for producing dried radish by fermentation
Similar to example 3, except that in step (d), the amount of inoculation was 0.5% of the total weight of the starting materials.
Comparative example 1 method for producing dried radish by fermentation
Similar to example 3, except that step (a) prepares the group D lactic acid bacteria combination starter of example 2.
Comparative example 2 method for producing dried radish by fermentation
Similar to example 3, except that step (a) prepares the group E lactic acid bacteria combination starter of example 2.
Comparative example 3 method for producing dried radish by fermentation
Similar to example 3, except that step (a) prepares the group F lactic acid bacteria combination starter of example 2.
Comparative example 4 method for producing dried radish by fermentation
Similar to example 3, except that the radish was naturally pickled and fermented in an environment of 22 degrees salinity for 1 month after washing in the step (b).
Comparative example 5 method for producing dried radish by fermentation
Similar to example 3, except that, in step (e), the desalted radish was mixed with sterile water in a ratio of 1: 2 mass ratio is placed in a fermentation jar.
Comparative example 6 method for producing dried radish by fermentation
Similar to example 3, except that in step (d), the time for the isothermal fermentation was 1d, and the temperature for the isothermal fermentation was 30 ℃.
Comparative example 7 method for producing dried radish by fermentation
Similar to example 3, except that in step (d), the amount of inoculation was 3% of the total weight of the starting materials.
Effect example 1: taste and flavor
Volunteers were asked to evaluate and score the tastes and flavors of the pickled dried turnips prepared in examples 3 to 9 and comparative examples 1 to 7, and the full score was 10 (no astringency, proper taste and saltiness, crisp and tough taste).
Effect example 2: detection of performance parameters of dried radish products obtained by fermentation
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A lactic acid bacteria composition, characterized in that it comprises Lactobacillus (Lactobacillus plantarum) strain a and Lactobacillus (Lactobacillus plantarum) strain B;
the lactobacillus strain A is preserved in China center for type culture Collection with the preservation number: CCTCC No: m2021115; the preservation time is as follows: 20 days 1 month 2021;
lactobacillus strain B was purchased from cantonese biotechnology limited, guangzhou under the product name: lactobacillus plantarum (Bioprox p 83).
2. A lactobacillus composite starter comprising the Lactobacillus strain A and the Lactobacillus strain B according to claim 1; wherein the ratio of the viable count of the lactobacillus strain A to the viable count of the lactobacillus strain B is 1: 1-3; preferably 1: 1.
3. a method for producing pickled dried turnips by using the lactic acid bacteria combined starter according to claim 2, comprising the steps of:
(a) preparing a lactobacillus combined leavening agent;
(b) cleaning radish, naturally pickling in an environment with salinity of 15-25 ℃, and fermenting at room temperature for 3-3.5 months;
(c) trimming and cutting the radishes naturally pickled and fermented in the step (b), and soaking and desalting the radishes in clear water;
(d) mixing the desalted radish obtained in the step (c) with water according to the weight ratio of 1: placing the mixture in a sealed fermentation tank at a mass ratio of 0.2-0.5, inoculating the lactobacillus combined leavening agent, and fermenting for 2d at constant temperature of 30 ℃; the inoculation amount is 0.3 to 0.5 percent of the total weight of the raw materials;
(e) after fermentation, the radish is dehydrated, seasoned, packaged and sterilized.
4. The method according to claim 3, wherein step (a) comprises the steps of expanded culture of Lactobacillus strain A and reconstitution of Lactobacillus strain;
preferably, lactobacillus strain a is subjected to an expansion culture in the following medium: MRS culture medium, wherein the culture condition is that the culture is carried out for 1-2 d at 35 ℃;
more preferably, the lactobacillus strain a and the lactobacillus strain B after the expanded culture are mixed in a ratio of 1: 1-3; preferably 1: 1, compounding to prepare the lactic acid bacteria starter.
5. The method of claim 3, wherein in step (b), the radish is naturally fermented in an environment with a salinity of 20 degrees.
6. The method according to claim 3, wherein the fresh water is soaked in the fresh water for 2-3 times in the step (c) and desalted until the salinity reaches 2-3 degrees.
7. The method according to claim 3, wherein the constant temperature fermentation time in the step (d) is 2d, and the amount of the lactobacillus combined leavening agent is 0.3 percent of the total weight of the raw materials; the temperature of the constant-temperature fermentation is 25-35 ℃.
8. The method according to claim 3, wherein in the step (e), the seasoning is natural spice, and sucrose, preservative and artificial pigment are not added in the seasoning process.
9. The method according to any one of claims 3 to 8, wherein the radish is selected from carrot, white radish, green radish and summer radish; preferably, the radish is a Xiaoshan 'knife-cropping' radish.
10. Use of the lactic acid bacteria composition of claim 1 or the lactic acid bacteria combination starter of claim 2 for the preparation of fermented vegetable products.
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