Study on the optimal fermentation condition of Lactobacillus in the salt pickled Chinese cabbage

Two strains, Lactobacillus plantarum and Brevibacterium lactis,were isolated from the pickled Chinese cabbage. Through submerged fermentation, the optimal fermentation condition of the Chinese cabbage were obtained,which involved 35℃ fennentation temperature, 1% - 2% NaCl content in fermentation liquid and 4% inoculum.The fermentation duration and lactic content were 48h and 1.25% for the Chinese cabbage non - boiled,36h and 1.4% for the Chinese cabbage non - boiled when 0.5% sucrose was added in the fermentation liquid at initial fennentation time,and 72h and 0.8% for the control fermentation under natural condition, respectively. Both color and flavor of the Chinese cabbage fermented with inoculum is obviously better than the product fermented under natural condition.