Abstract:

To develop and investigate the production process and technique of folk pickled vegetable food popular in ethnic minority areas of western Hunan province, China, 8 acid-producing bacterial strains were isolated from 4 kinds of pickled vegetables sampled from these areas with BCP and TYA culture media by streak plate and spread-plate techniques, respectively. Further, strain A5 with the strongest acid producing ability, followed by strains A6 and B2, was screened together with them. According to morphological features and biochemical properties, all the screened stains were preliminarily identified as Lactobacillus. Milk and white radish fermentation experiments indicated that strain A5 had the best ability to produce aroma and mucoid substances and acids. The growth of this strain tended to be stable after 22 h of culture and the highest acid productivity was observed at 40 h.

Key words: lactic acid bacteria, pickled vegetable, western Hunan province