Abstract:

Pickled cabbage is often contaminated by mold, yeast and other microorganisms during fermentation, which disrupts the sensory quality of picked cabbage. Safe non-toxic natamycin, an effective biological preservative, was added to different final concentrations before starting the fermentation of pickled cabbage, and the effect of added natamycin on microbial growth was dealt with. The final concentration of natamycin of 20 mg/L had no effect on the growth of lactic acid bacteria, but inhibited the growth of undesired microorganisms, thus obviously improving the sensory quality of pickled cabbage.

Key words: natamycin, antibacterial activity, pickled cabbage quality