Analysis on quality of pickles produced by inoculated fermentation

Lactic acid bacterial strains(Mao24.1,Mao5.1 and Tang3.2) were isolated from homemade pickles with high nitrite degradation ability.The count of lactic acid bacteria,lactic acid content,pH,nitrite content and sensory characteristics in pickles produced by inoculated fermentation and natural fermentation were compared.The results: After the pickles were fermented for one day,the number of lactic acid bacteria reached the largest,and were 5.5 × 106 CFU/mL,1.4 × 107 CFU/mL and 2.8 × 107 CFU/mL respectively;for the pickle incubated with Mao 5.1 and Tang 3.2,the contents of lactic acid were 0.41% and 0.53% respectively,and the pH were 3.23 and 3.22 respectively.The content of the nitrite was below 0.40 μg/mL for the inoculated fermentation.The pickles inoculated with Mao 5.1 and Tang 3.2 showed good color and crispness.The aroma was rich of the pickle inoculated with Mao24.1.The above indexes of inoculated products were excellent over natural product.Antagonistic test results showed that the 3 strains of bacteria had no antagonism and can symbiotic ferment pickle.