Pickling radish by the starter of Lactobacillus spp.

Pickling radish was produced by direct vat set starter of Lactobacillus spp.. The effects of the starter of L. plantarum B4, or L. curvatus A8, or original microbes from the radish (the control group) on the sensory evaluation, total viable count (TVC), the level of lactic acid and nitrite, and fermentation period of pickling radish was researched. The results showed that the radish pickled by the starter of L. plantarum B4 or L. curvatus A8 was more TVC, over 100 times, higher of lactic acid, lower of nitrite to 0.2mg/kg than that of the control group for two days, and short the fermentation period to three days. And there was no different in sensory evaluation. Moreover, the nitrite count was positive correlation to TVC.