关键词: 植物乳杆菌W-4, 剁辣椒, 菌相, 有机酸

Abstract: Spontaneous fermentation as control, and Lactobacillus plantarum W-4 was used as starter cultures for fermentation of chopped pepper. The results obtained indicated that lactic acid bacteria dominated the fermentation, and the pH of chopped pepper inoculated with L. plantarum W-4 were lower than that of spontaneous fermentation. The chopped pepper fermented with L. plantarum W-4 has higher numbers of lactic acid bacteria and colony count than spontaneous fermentation. The counts and trend of yeasts increment in the spontaneous fermentation were similar to that of inoculated fermentation, and the coliform bacteria was present in the early stage of fermentation and died at the later stage. The analysis of organic acids indicated that the chopped pepper fermented with starter cultures remained higher content of lactic acid, and spontaneous fermentation has higher content of citric acid and malic acids, the acetic acid was only present in the early stage of spontaneous fermentation.

Key words: L. plantarum W-4, chopped pepper, microflora, organic acids