Effect of Inoculating Lactic Acid Bacteria Starter in Low-Salt Pickle Process of Zhacai

Shiyang Gao ； Zhidong Sun ； Xinyong Du ； Chunqi Mao ； Guoqing He

《Advance Journal of Food Science and Technology》 4卷6期 (2012/12) Pp. 442-444

並列摘要

The traditional pickle process of Zhacai was thought unsafely and unstable, because of the high salt and nitrite contents. The study has shown a method to solve these problems. One Lactic Acid Bacteria (LAB) strain, Lactobacillus plantarum was used as starter in the low salt pickle process of Chinese Zhacai. The LAB inoculation amounts were 2, 5, 8%, respectively and the group without LAB inoculation was set as the control. The inoculation groups were added with 8% salt, while the control group 10%. The dynamic changes of physical and chemical parameters of two groups were detected during the pickle process. The results showed that: pH value of the inoculated groups declined rapidly, the lowest pH value was 3.61; the LAB became the predominant bacteria strains during the pickle and the colony amounts of the inoculated groups could be up to 6.32 log_10 ^(cfu)/mL; the nitrite content of each group kept rising and the nitrite peaks of the inoculated groups appeared 3 days in advance, but the peak values were nearly half of the control group; amino nitrogen contents were lower but finally higher than control group and the highest value could reach 0.46 g/100 mL finally. Therefore, the inoculated groups with the lower salt could be more safety and better flavor. This study provided important reference to optimize the pickle fermentation process of Chinese Zhacai.

並列關鍵字

Inoculum pickle ； Lactic Acid Bacteria (LAB) ； probiotic, tuber mustard ； zhacai