Effects of Different Lactobacillus Strains Inoculation on Nitrite Content and Sensory Quality of Pickled Radish

Three different lactobacillus strains including Lactobacillus plantarum SD- 7,Lactobacillus plantarum 9sh,and Lactobacillus casei L3 were singly or mixedly inoculated into the pickled radish. The hardness,sensory quality,nitrite content,and p H- value of the pickled radish in the fermentation process were analyzed. The results showed that lactobacillus inoculation could effectively reduce the content of nitrite in the pickled radish,and shorten the fermentation period. Among various lactobacillus inoculation treatments,the mixed SD- 7 + L3( 1∶ 1) inoculation had the best fermentation effects,and the prepared pickled radish possessed the lowest nitrite content,the best sensory quality,and better hardness.