Preparation and Application of Direct Vat Set Starters in Pickles

A Lactobacillus plantarum was separated to produce direct vat set starters. Optimal culture medium and best cultivation conditions for cell proliferation of the lactic acid bacteria (LAB) were studied. Optimal culture medium was determined as: 2% glucose, 1% peptone, 5% tomato juice, 6% chili juice and 7.5% lettuce juice, and the best cultivation conditions were: 30℃, 30rpm, and pH 6.5. Best total viable counts (TVC) of LAB was 3.56×109cfu/ml. Direct vat set (DVS) starters were produced after centrifugation and lyophilization using 5% Maltodextrin, 5% sucrose, 0.8% fucose, 0.2% twain as the cryoprotector. TVC, survival rates of freeze and lyophilization in the DVS reached 2.37×1010cfu/g, 83.6%, and 80.6% respectively. DVS were applied in the Chinese traditional pickles using Brassica juncea var.foliosa as the main material. The pickles with fermentative flavor and mediate sour were produced after 4 days under 30℃ or 5days under 25℃.