关键词: 乳酸菌, 辣椒, 发酵周期, 亚硝酸盐

Abstract: Lact.1, Lact.2 and Lact.3 are three strains of lactic acid bacteria with wide spectrum, high antibacterial efficient and good fermented performance. They were selected from natural fermented pepper. The results of the orthogonal test showed that the best inoculation amount of three kinds of strains were 1%, 1%, 0.5% respectively, and the best salt amount was 10%. Comparing natural fermented pepper with inoculated fermented pepper, the fermentation cycle of inoculated fermented pepper was obviously shorter than that of natural fermented pepper, and the content of nitrate of natural fermented pepper was obviously higher than that of inoculated fermented pepper.

Key words: lactic acid bacteria, pepper, fermented cycle, nitrate