Study On Pure Fermenting Pickles

In this study, traditional food-pickles conducted market research, and then separated lactic acid bacteria from the traditional pickles. Finally it fermented carrot and kelp using the isolated lactic acid bacteria. The result was followed:1. Twenty commercial pickle samples were collected from different regions and investigated for chemical and microbiological analyses from food safety point of view. The result showed that content of salt and nitrites were significantly different according to the varieties and different packaging of pickles. The highest level of sodium chloride was 11.3%, sodium nitrite maximum of more than 34%of the national standard. Microbiological analysis showed that the number of coliform bacteria exceed higher than the national standards for nearly two-fold in the bulk product.2. Three high-yield strains of lactic acid, denoted as S1, S2 and S3 were isolated from the juice of the fermented natural pickle.And they were identified by identification manual. The results showed that: S1 for the Leuconostoc mesenteroides strains, S2 as Lactobaclllus planetarium, S3 as Lactobacillus brevis.3. Found a good medium for eight in the culture medium through the design of three lactic acid bacteria isolated were inoculated with culture. The best medium was A8.4. Selected for the best composite fermented pickles species: S1:S2:S3=1:2:1 by producing acid and sodium nitrite content. Use of selected culture products vegetable pickles and aquatic pickles. The results showed that:(1) The optimal parameter of production vegetable pickles process was: temperature 25℃, seed volume 3%, sodium chloride concentration 2%, pepper addition 5%,time 7d. The sodium nitrite content was 32.5mg/kg in the natural fermentation, and 0.32mg/kg in the inoculation. Femented ripe time was shorter than the natural fermentation of 6 days.(1) The optimal parameter of production vegetable pickles process was: sucrose concentration5%, sodium chloride concentration 4%, inoculation concentration2% and time 14d. Seaweed pickles fermentation was mature in 14 days, sodium nitrite down to 1.84mg/kg. But the natural fermentation of the sodium nitrite content of 13.36mg/kg to the 24-days. Fermented ripe time was shorter than the natural fermentation of 10 days.