NGHIÊN CỨU MỘT SỐ YẾU TỐ ẢNH HƯỞNG ĐẾN QUÁ TRÌNH LÊN MEN CỦ KIỆU (ALLIUM CHINENSE)

Abstract

Fermented scallion heads are an indigenous and traditional food product in Vietnam. This
product is produced at the home by processing without time control. This leads to negative
changes in texture and color of the product. The objective of this study was to investigate
the effects of brining concentration, sugar concentration, and fermentation time to fermented
scallion head processing. The result showed that the product with highest quality in sensory
characteristics was obtained after 7 days of fermentation in 3% brine and 8% sugar solution
and gave a low pH of 3.34 with total acidity of 1.4%. When fermented scallion heads were
stored at the temperature of 200C, the microorganism values maintained stabilized during 5
weeks. This result was significant in providing premise for large- scale application in the lactic fermentation of scallion heads as a traditional food product in Vietnam.