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Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial Strains.

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Summary

Fermenting Australian youlk with lactic acid bacteria (LAB) enhanced product quality and safety. LAB inoculation resulted in higher lactic acid and lower pH, inhibiting pathogen growth compared to spontaneous fermentation.

Keywords:
Australian native pepperfermented foodlactic acid bacteriavolatile organic compoundsyoulk

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Area of Science:

  • Food Science
  • Microbiology
  • Fermentation Technology

Background:

  • Youlk (Platusace deflexa) is an Australian native root vegetable.
  • Traditional consumption includes fresh, baked, or roasted forms.
  • Fermentation offers a novel processing method for youlk.

Purpose of the Study:

  • To develop a fermented youlk product using selected lactic acid bacteria (LAB).
  • To compare LAB-inoculated fermentation with spontaneous fermentation.
  • To evaluate the impact of LAB strains, salt levels, and native pepper on fermentation characteristics.

Main Methods:

  • Selected three LAB strains (Latilactobacillus sakei F1, Lacticaseibacillus paracasei D2, Lacticaseibacillus rhamnosus JL) with high antioxidant activity.
  • Formulated eight variations with individual strains, a 1:1:1 combination, 2% or 4% salt, and 1% Tasmannia lanceolata.
  • Monitored LAB counts, pH, titratable acidity, organic acids, and volatile organic compounds (VOCs) over three weeks.

Main Results:

  • LAB-inoculated youlk showed significantly higher LAB counts, lactic acid, and titratable acidity, with lower pH (<4.0) compared to spontaneous fermentation.
  • The opportunistic pathogen Pluralibacter gergoviae was detected in spontaneous fermentation but absent in LAB-inoculated samples.
  • 21 VOCs were identified, with α-pinene abundant; aroma compounds like acetoin and linalool increased by day 14.
  • Principal component analysis indicated fermentation duration influenced VOCs more than specific LAB strains.

Conclusions:

  • Youlk is a viable substrate for fermented food production.
  • LAB inoculation enhances fermentation, improves microbial safety by reducing pH, and offers advantages over spontaneous fermentation.
  • Fermentation parameters, particularly duration, significantly impact the volatile aroma profile of fermented youlk.