Study on processing condition of lactic acid bacteria inoculated fermentation of pickled vegetable

Lactic acid bacteria inoculated fermentation was carried out(with cabbage as raw material and the Lactic acid bacteria as fermentation agent) to text the effects of the processing condition on nitrite diacetyl and acetaldehyde content lactic acid bacteria inoculated fermentation.The results showed the optimal processing condition was found to be inoculum size 10%,table salt 4%,initial pH 5.5,temperature 25 ℃ and 4 days.Maximum nitrite concentration(1.64 μg/mL) of the inoculation fermented cabbage was lower than that(8.81 μg/ mL) of the spontaneous fermented cabbage.At the same time,diacetyl content(95.41 μg/100 mL) and acetal-dehyde(21.14 μg/100 mL) in inoculation fermented cabbage was higher than 16.53 μg/100 mL and 62.33 μg/100 mL respectively in inoculation fermented cabbage.