Identification of Two Lactic Acid Bacterial Strains Isolated from Sichuan Pickles and Effect of Fermentation Conditions on the Quality of Pickles Co-fermented by them

doi:10.7506/spkx1002-6630-201111033

Abstract

Abstract: Two lactic acid bacterial strains (Pickle-1 and Pickle-2) isolated from homemade pickles with good acid-producing capacity and special flavor were identified by 16S rRNA sequence analysis. Pickle-1 and Pickle-2 were identified as Lactobacillus fermentum and Lactobacillus plantarum, respectively. Both strains were combinedly used to make pickled radish by the method of artificial inoculation, and the effects of four culture factors including the ratio between them, total inoculation concentration, fermentation temperature and salinity on the quality of pickles were explored. The results indicated that fermentation temperature exhibited the strongest effect on the sensory quality of pickled radish, viable lactic acid bacteria and acid-producing rate, and the total inoculation concentration of Pickle-1 and Pickle-2 made the strongest contribution to nitrite.

Key words: Sichuan pickles, lactic acid bacteria, identification, fermentation conditions

CLC Number:

TS201.3

AO Xiao-lin，ZHANG Xiao-ping，SHI Ling，ZHANG Xian-qin. Identification of Two Lactic Acid Bacterial Strains Isolated from Sichuan Pickles and Effect of Fermentation Conditions on the Quality of Pickles Co-fermented by them[J]. FOOD SCIENCE, 2011, 32(11): 152-156.

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Identification of Two Lactic Acid Bacterial Strains Isolated from Sichuan Pickles and Effect of Fermentation Conditions on the Quality of Pickles Co-fermented by them

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