Study on Sichuan pickle fermented by DVS starter

By means of comparing the dynamic change process of nitrite content,bacterial populations and sensory between the lactic acid bacteria starter fermentation and natural fermentation of Sichuan pickles,the study focused on the quantities of starter and salt when fermented by lactic acid bacteria starter.The results showed that the optimal salt amount,inoculums volume and fermented temperature were respectively 4%,0.04% and 25℃.Under the optimal conditions,fermentation period was shortened to 7d and the products tasted well.The nitrite content of product made by direct-to-vat cultures was significantly lower than that of natural fermentation,whose concentration was only 2.11μg/mL.Meanwhile,the content of lactic acid bacteria increased significantly compared to the control,and the bacterial populations of Leuconostoc mesenteroides and Lactobaclllus planetarium attained to 6.42×107cfu/mL and 3.13×107cfu/mL.