Studies On Screening And Natural Carrier Of Fine Strains Of The Pepper Fermentation Products

The pepper fermentation product has a unique flavor and good hygienic nutrition functions, and therefore it has a good market prospect. But the pepper fermentation products in the current market are all fermented in traditional fermentation method, and there are some deficiencies on both quality and safety performance. For this case, in this paper the microflora of 3 portion of pickling pepper products bought in market and 2 portion of sauce pepper products made by farmers was separated and identified respectively; the main pHysical and chemical quality of the pepper fermentation products were detected, the change of the histology structure of the pepper flesh is observed, and the taste of the products are evaluated; in order to elucidate the kinds, quantity and distribution of the pepper fermentation products and the relevance of pHysical and chemical indicator, histological change and organoleptic quality.7 strains of lactobacillus, 4 strains of bacillus, 3 strains of yeast and 19 strains of mold were separated from 5 samples in this experiment, which are identified respectively, and the lactobacillus was determinated as the dominant microflora during the process of the pepper fermentation. On basis of isolation and identification, the acid formation test, acid resistance test and salt tolerance test are carried in the dominant microflora among them. Meanwhile on the basis of the public health and security of the strains, the author analyzed the drug-resistance status and detected the drug-resistance plasmids, selected bacteriocin-producing lactobacillus strains and studied the main biological characteristics of its bacteriocins. Then screened 1-L4 mali lactobacilli and 4-L6 L.bifermentans two strains superior comprehensive properties lactobacilli, and provided fine test strains for fermentation lees pepper production from artificial inocuLation. In order to realize the industrial production, in this experiment, the natural carrier of the lactobacilli separated was selected, at last the paper draws the conclusion that the best natural carrier of the lactobacilli was rice digested solution after coarse screen and precise screen.