The Isolation Of Lactobacillus And The Analysis Of Aroma Compon

Chopped chili has the unique taste of hot, incense, sour, sweet, crisp, and it rich In nutrition. However, it be made mainly in traditional ways recently. In order to realize modern industrialization and improve the quality of chopped chili, this article contains that separating the Lactic acid bacteria that can degrade nitrate efficiently, producing acid and having good fermentation flavor, and studying property of the choiced bacteria.In addition,determining the ratio of best bacterial through fermentation of the chili salt water and analyzing composition of flavor material. apply it to the process of chili’s fermentation. Then, identify and extract the volatile aroma components by using SPME-GC-MS. The results are as follows:1.To filter Lactic acid bacteria strains that is proper to fermentation, separating3dominant bacteria from chili made by ourselves and doing the slt-tolerance experiments、nitrite-tolerance experiments and producing acid experiments. the results show that the3bacteria have good tolerance to salt and nitrite, identifying L1is Lactobacillus planetarium,L2is Pediococcus pentosaceus,L3is Lactobacillus brevis by identifying morphological characteristics、cultural characteristics and biochemical characteristics. In the process of pure fermentation of the bacteria, Nitrite content is lower than the natural fermentation and the highest value of pure fermentation is lower than natural’s.2. Using solid phase micro extraction and GC-MS to analyze and identify the flavor substance fermented by the3kinds of bacteria of fermented pepper salting liquor, observe the differences of typical flavor substances, discover the typical flavor substanceof this3kinds of fermented bacteria have some complementary relations. Three kinds of filtered bacteria are carried out the ratio of the best strains, treating acid production and degradation of nitrite as screening indicators, then by single factor orthogonal experiment, find the best ferment technology:ferment temperature is25℃, excellent stater is Lactobacillus planetarium:Pediococcus pentosaceus:Lactobacillus brevis=1:1:1. inoculation amount of3%, sodium chloride concentration of4%and a fermentation time of5days.3.Applying the excellent stater to pepper fermentation, through the determination the result is during the ferment process of cleaning up radical ion, the resistance to oxidation of fermented pepper presents first increases and then decreases, and the resistance to oxidation of inoculated fermented pepper is better than natural fermented pepper.4. Detecting by Solid phase micr extraction and GC-MS the volatile components of inoculated fermented pepper and natural fermente pepper:natural fermented pepper ferment after10days possesses64kinds of volatile components, inoculated fermented pepper ferment after10days possesses75kinds of volatile components.