Analysis On Microbial Communities In PICKLES

Pickle is a traditional vegetable production with lactic acid fermention,Which has two thousands of history.Pickle has unique and delicious flavor and many heathy flavor,so consumers enjoy it very much for all over the time.Based on chinese cabbage, this paper has studied natural fermented vegetable. With series of analytical methods in physical chemistry and necessary microbial ways,the total analytical study is done with the national fermational and metabolizal components of pickleFirst of all,this experiment has studied the metabolic rule of chemical components (such as : deoxidized sugar, total acid , pH, Vc)on different condtions natural fermented vegetable. the regularity of changes were concluded in pickle, under such conditions that added different quantity of salt ,wether add iodine and aromatic or not.Many conclusions were found, the solt concentration(6%) was more in favor of the fermentation than 8%.Meantime, adding iodine and aromatic also waspropitious to the lactis fermentation.Under the same laboratory condtions,exerted the spread plate methodologies and the method of CFU were utilized to classify and elementarily identify the microorganisms which were in delicious pickle juice.And we also determined and analyzed the influences of different initial concentrations of salt,the fermentation temperatures, the minor ingredient which was used to season the pickle, and the existence of iodine to the growth and metabolisms of the microorganisms in pickle juice .Many conclusions were found, lactic acid bacteria is more difficult to form the...