Abstract:

This study aimed to formulate Lactobacillus strains to produce Sichuan pickles of bok choy (Brassica chinensis L.),
chili pepper and cowpea, and daikon, representatives of leaf, fruit and tuber vegetables, respectively using fermentation by
traditional Sichuan pickles solution. Based on sensory evaluation, growth rate, acid production, nitrite reduction capability,
co-culture adaptability and flavor characteristics, the optimized mixture of Lactobacillus strains was Bacillus coagulans,
Leuconostoc mesenteroides XF03, Lactobacillus plantarum XF02, Lactobacillus brevis XF04 and Pediococcus acidilactici
XF02 with a ratio of 2:5:5:5:5 for fruit vegetables and Leuconostoc mesenteroides XF03, Lactobacillus plantarum XF02,
Lactobacillus brevis XF04 and Pediococcus acidilactici XF02 with a ratio of 1:1:1:1 for leaf and tuber vegetables.
Traditional and authentic pickles were obtained using the optimized strains..

Key words: Sichuan pickles, Lactobacillus strains, 16S rRNA, screening