Study On The Screening And Using Of Fermentation Lactic Acid Bacteria Of Fermentation Chinese Sauerkraut Production

The reform to the traditional food industry was urgent requirement of the Chinese food industry. It wad a revolution to traditional natural fermentation that used pure strain inoculation in lactic acid fermentation to make fermented vegetable, and it was a symbol of fermentation technology's modernization.The pure strain which was used in the Fermentation Chinese Sauerkraut was studied in the research that aimed at the present and the tedency. The result wad followed:1. Three high production strains of lactic acid,L-6, L-7, L-8 were isolated from the juice of the fermentation Chinese sauerkraut.2. The strains mentioned above were characterized at bacteriology, using mondern analysis technique and classical system. The result is: L-6—Leuconostoc mesenteroides, 1m; L-7—Lactobacillus planetarium, Lp; L-8—Lactobacillus brevis, Lb.3. The characteristics of vegetation were studied on Lm, Lb, Lp. The result showed: the logarithmic growth phase began at 20 hour after culturing. Lp and Lb had the similarly growth curve. Compared three strains, Lm produced acid at prophase of the fermentation, Lp and Lb produced acid at anaphase. The optimum condition of Lm is temperature 25℃~30 ℃, pH 5. 0~6. 0, salt concentration 0~3%, Lb and Lp's optimum condition is temperature 30℃~35℃, pH4. 0~5. 5, salt concentration 1~3%.4. With the screen index: acid production and sense organ of product, the optimum compound strains of pure breed fermentation of Chinese Sauerkraut: Lm:Lb:Lp is 1:1:2.With the pure breed as leaven, in the prophase the lactic acid bacterium grew quickly, pit decreased fast, bacterium produced more acid and the Chinese Sauerkraut had better organ sense.Fermentation experiment showed: in the prophase (1d~3d) experimental group had faster ratio of pH decreasing and acid producing than blank group. At the same condition the acid product of experimental group was 5.2 times to blank control group.5. Using the leaven of this study, the optimal parameter of production process was: temperature 25℃, time 6d, leaven Lm:Lb:Lp=1:1:2, seed volume 3%, salt concentration 2%, lactic acid content 1.25/ml, pH3. 2~3. 5.6. Using the compound strains of Lm:Lb:Lp=l:l:2, at the optimal production condition, considering from food safety of nitrite, the experimental group was safe and the food safety phase advanced 2~3d than blank control group.