Separation, Identification and Direct Vat Set (DVS) Development of Bacteria from Fermented Chili Pepper

doi:10.7506/spkx1002-6630-201321049

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 242-247.doi: 10.7506/spkx1002-6630-201321049

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Separation, Identification and Direct Vat Set (DVS) Development of Bacteria from Fermented Chili Pepper

ZHANG Liang1，XIANG Wen-liang1，ZENG Ze-sheng2，YU Shuai3，CHEN Zhi-wei1，LI Ming-yuan1，CHE Zhen-ming1,*

1. Provincial Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu 610039, China；
2. Sichuan Gao-Fu-Ji Food Co. Ltd., Chengdu 611733, China；3. Chengdu Xinfan Food Co. Ltd., Chengdu 610501, China

Received:2012-09-06 Revised:2013-09-24 Online:2013-11-15 Published:2013-10-28
Contact: CHE Zhen-ming E-mail:zhang-liang@foxmail.com

Abstract

Abstract:

Bacterial strains named B. coagulants BCO02, L. mesenteroides ME03, L. plantarum PL03, L. brevis BR04,
P. acidilactici AC01 were isolated and identified from leftover pickle juice of fermented chili pepper for use in the
formulation of direct vat set (DVS) starters. DVS starters consisting of these strains at a ratio of 2:5:5:5:5 were available to
ferment chili pepper in pickle juice inoculated with 105—106 CFU/mL of B. coagulants BCO02 and 106 CFU/mL of L. mesenteroides
ME03, L. plantarum PL03, L. brevis BR04 and P. acidilactici AC01. The fermented chili pepper contained 3.34 mg/kg nitrite, which was
lower than 5.87 mg/kg from traditional fermentation, and simultaneously possessed better sensory quality.

Key words: fermented chili pepper, DVS starters, 16S rRNA, selection

CLC Number:

Q939.97

ZHANG Liang1，XIANG Wen-liang1，ZENG Ze-sheng2，YU Shuai3，CHEN Zhi-wei1，LI Ming-yuan1，CHE Zhen-ming1,*. Separation, Identification and Direct Vat Set (DVS) Development of Bacteria from Fermented Chili Pepper[J]. FOOD SCIENCE, 2013, 34(21): 242-247.

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Separation, Identification and Direct Vat Set (DVS) Development of Bacteria from Fermented Chili Pepper

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