Variation of nitrite content during cabbage old brine fermentation and method of reduction

To study the change of nitrite concentration during cabbage fermentation and the effect of D-sodium erythorbate and citric acid on the inhibition of nitrite,the nitrite concentrations were measured by spectrophotometry during the spontaneous fermentation and natural fermentation combining artificial inoculation with lactic acid bacteria and addition of salt at different inoculum sizes at different fermentation temperatures. The nitrite content of sauerkraut increased and then decreased during the fermentation process. The nitrite content of sauerkraut during natural fermentation with artificial inoculation was lower than that during natural process of fermentation. The temperature had the greatest effect on nitrite content,followed by salt amount,inoculum size took the least. Adding D-sodium erythorbate could reduce the nitrite content,and citric acid had a synergistic effect. Artificial inoculation combining natural fermentation added with D-sodium erythorbate is a safe way to ferment cabbage.