capsaicinoid,sodium chloride,fermentation,Lactobacillus," /> Effect of Capsaicinoid on the Growth of Lactic Acid Bacteria during Fermentation of Chili Pepper
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FOOD SCIENCE  2012, Vol. 33 Issue (3): 190-193    DOI:
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Effect of Capsaicinoid on the Growth of Lactic Acid Bacteria during Fermentation of Chili Pepper
,JIANG Li-wen
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Abstract In this study, the effects of capsaicinoid and salt concentration on the pure culture growth of lactic acid bacteria during the fermentation of chili pepper. The results showed the growth of Lactobacillus was inhibited by capsaicinoid. The minimum concentration of capsaicinoid for Lactobacillus was 0.133 mg/mL. At the concentration, the logarithmic phase of Lactobacillus was delayed 2 h, which increased with increasing capsaicinoid concentration. The number of Lactobacillus in culture medium was decreased by capsaicinoid. Meanwhile, the OD600nm decreased by 0.2 at the stationary phase. Moreover, capsaicinoid at a certain concentration could damage the cell structure of Lactobacillus as observed under transmission electron microscope.
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LIU Jia
JIANG Li-Wen
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capsaicinoid   sodium chloride   fermentation   Lactobacillus     

Received: 2011-03-24; Published: 2012-02-14
Corresponding Authors: JIANG Li-wen   
 E-mail: 1024305380@qq.com
Cite this article:   
LIU Jia,JIANG Li-Wen. Effect of Capsaicinoid on the Growth of Lactic Acid Bacteria during Fermentation of Chili Pepper[J]. FOOD SCIENCE, 2012, 33(3): 190-193.
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http://124.205.222.100/Jwk_spkx/EN/     or     http://124.205.222.100/Jwk_spkx/EN/Y2012/V33/I3/190
 
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