Abstract:

In this paper, traditional pickled cabbages obtained by natural fermentation with different addition amounts of salt
(2, 5 and 8 g/100 mL) were studied by comparing the dominant microorganisms, pH, total acid, substrates and metabolites
and nitrite in pickling juices during fermentation. The results indicated that lactic acid bacteria were the dominant bacteria
during the fermentation process, sucrose was steadily consumed, glucose and fructose were gradually accumulated, and
lactic acid was accumulated to a high level at the end of fermentation. Salinity had a significant effect on the early stage of
fermentation, and 2 g/100 mL salt could result in the highest reproduction and metabolism rate of lactic acid bacteria, the
lowest pH and the highest total acid at the end of fermentation. In contrast, 5 g/100 mL salt had obvious inhibitory effect on the
growth of harmful microorganisms and resulted in the highest speed to reach the nitrite peak. The addition of 8 g/100 mL salt could
result in the lowest reproduction and metabolism rate of lactic acid bacteria and the lowest utilization rate of sucrose.

Key words: pickled cabbage, salt concentration, lactic acid bacteria, fermentation, metabolism