Effect of Combined Fermentation of Leuconostoc and Lactiplantibacillus on the Quality of Low-salt Pickled Radish

In order to study the effects of different lactic acid bacteria on the quality of pickled radish, pickled radish was prepared with Leuconostoc mesenteroides AP7, Lactiplantibacillus pentosus LP10 and AP7-LP10 combination. The changes in physicochemical indicators, color differences, texture properties and sensory indicators during the fermentation process were analyzed. The results showed that the decrease rate of pH and reducing sugar content and the increase rate of total acid and lactic acid in the inoculated group were better than those in the natural fermentation group (P