Selection And Inoculation Of Dominant Bacteria To Enhance Nutritional Quality And Prebiotics Capacity Of Pickles

In order to explore and improve the quality of traditional pickles,form and meet with Chinese characteristics and trends of international cuisine, make pickles that is hobby-type products play a more important role in the human life of modern health, this issue try to make the traditional kimchi products from China Screening of lactic acid bacteria by nature and benefits of artificial inoculation, find a upgrading technology of traditional means。10 strains of lactic acid bacteria were screened out by MRS plate crossed the separation from the traditional kimchi products.We found that LL-1 and strain LL-4 Acid and Bile Tolerance is strain of the best in vitro simulated gastrointestinal environment. Then,we carried out the research and analysis their ability of Proliferation of bifidobacteria, optimization of the strain LL-4. The morphological, physiological and biochemical identification showed LL-4 is the same type fermentation Lactobacillus.We Inoculated lactic acid bacteri LL-4 to fermentation of kimchi and analysi changes of kimchi nutritional quality in fermentation process. The results showed that inoculating LL-4 kimchi fermentation can help to retain nutrients and reduce the concentration of nitrite in pickled vegetables effectively, make the food safety.We Inoculated lactic acid bacteri LL-4 to fermentation of kimchi and analysi changes of kimchi beneficial capabiliti in fermentation process.The results show that inoculating LL-4 fermentation of kimchi can make lactic acid bacteria content of the advantages upgrading several times; Soluble dietary fiber of Pickle proliferated ability of Bifidobacterium multiplied.Inoculated lactic acid bacteria LL-4 fermented kimchi, invited professional staff appraisal flavor evaluation in kimchi fermentation mature sensory, combined with high performance liquiding chromatography of organic acids to the type and content evaluation kimchi flavor when the lactic acid fermentation end up.Results showed the pickles tast by lactic acid bacteria LL-4 inoculated and fermented was better than the natural fermentation of kimchikimchi by inoculated LL-4 fermentation was cold storaged,then analysised quality change of kimchi in the process of cold storage. The results showed that kimchi inoculated LL-4 fermented still can play a beneficial lactic acid bacteria viability after refrigerator 28 days,but the nutrient content of kimchi showed the main trend of declining gradually; nitrite content showed a rising tendency, but much lower than limit standards.Chinese traditional pickles have the effectiveness of the promotion of Bifidobacterium longum. Kimchi by LL-4 fermentation after inoculated can further enhance the proliferation of Bifidobacterium probiotic capabilities and the nutritional quality and flavor of kimchi. The results show that endogenous lactic acid bacteria can improve the overall quality of pickles by inoculated beneficial LL-4.