Study On Pepper Pickles Fermentation By Lactic Acid Bacteria And Its Starter Culture Prepartion

Pepper pickles is our country’s traditional fermented food, which has the shortcom-ings of slowly fermented speed, fermentated period long, producting lowly acidity, easily influenced by environmental factors. nitrite content out of control. Furthermore, the re-search of starter cultures mainly concentrated on the dairy, on the current, so the special tarter cultures of pickles need to be developed. Therefore this paper studied the fermented process of pepper pickle, and highly active pickled starter cultures were preparated.Lactic acid bacteria were screened and identified, then good strains were selected as artificial inoculation starter cultures to optimiz pepper pickles process, and prepared the highly viable bacteria of starter cultures.1. The lactic acid bacteria from the natural fermentation sauerkraut were observed of colony morphology and microscopic morphology, then the typical characteristics of lactic acid bacteria were identified by physiological and biochemical experiments and molecu-lar biology as Lactobacillus plantarum, Lactobacillus cotyniformis and Lactobacillus alimentarius.2. Through single factor experiments and orthogonal experiment to optimize pepper pickles fermentation conditions. The ideal fermentation conditions were:the ratio of Leuconostoc mesenteroides:Lactobacillus plantarum299:lactobacterium bulagricum was2:1:1, sucrose concentration3%, inoculum size8%, salt concentration4%. Then the pepper pickle was fermented9d under the temperature of20-25℃. The fermented pep-per pickles have characteristics of rapidly fermented speed, shortly fermentated period, highly producting acidity, stable product quality, nitrite content is far lower than the na-tional standard, etc.3. The best medium and culture conditions of Lactobacillus plantarum are:2.5%glucose,2%yeast extract,0.2%K2HPO4,0.2%ammonium citrate,0.5%sodium ace-tate,0.1%twain80,0.02%MgSO4,0.005%MnSO4and20%meal carrot juice. Reg-ulate of medium pH to cultivate6.0-6.5,30℃culture21h, the viable bacteria number up to1.35×1010cfu/mL and more than MRS culture medium one order of magnitude.4. The spray drying process of Lactobacillus plantarum299was optimized, inlet air temperature was102℃, the speed of spray drying was59r/min, proportion of protectant to cell was6:1. And its viable bacteria amount reached5.75×1012cfu/g.