A Study On The High-fidelity Microbial Proliferation Medium Of Pickle

The traditional natural fermentation is the main method to produce pickle. It severelyrestricts the development of pickle industry because of the shortcomings along with theprocessing, such as the long production cycle, the poor stability of product quality and thedifficulties in controlling the safety of pickle products. Nowadays, a large number of studieshas been made to improve the fermentation process by the way of artificial inoculation.However, the pickle fermentation includes a variety of microorganisms. So it can not restorethe original flavor of traditional pickle if single strain is used to ferment pickle. Therefore, ithas a significant connotation to develop a high fidelity pickle microbial fermentation agent,proliferate the overall pickle microbe and effectively control the production quality. Apreliminary study of pickle microbial medium is conducted in this paper. It will be atheoretical basis for the development of the high fidelity pickle microbial fermentation agent.First, pickle brine from Chengdu Xin Fan Food Co.Ltd was added in the homemadeChinese cabbage juice, tomato juice and carrot juice. After20h, the acid level andproliferation amount of every medium are evaluated to determine the best medium. Theresults showed: floc does not appear in the carrot juice medium after sterilization. The finalpH of carrot juice medium was4.21and the OD was0.100. It is better than the other twovegetable juice-based medium.Second, select the carrot juice-based medium to explore the effect of different initial pH,incubation temperature and inoculum amount on the acid level and the pickle microbeproliferation amount in the medium. Analyze the change of sensory, pH, total acid, aminonitrogen, total sugar and nitrite during the fermentation of the vegetables fermented with thedifferent microbe incubated before. Compare the inoculated fermented vegetables with thetraditional fermented vegetables and comprehensive assess them. The results showed: the bestinitial pH was6, the incubation temperature was25℃, the inoculum amount was8%. In thiscondition, the fermented vegetable taste good. The sensory, physical and chemical indicatorsof the fermented vegetable were close to the traditional fermented vegetable.Third, explore the effect of different carbon source, nitrogen source and inorganic saltson the acid level and the pickle microbe proliferation amount in the medium. Analyze thechange of sensory, pH, total acid, amino nitrogen, total sugar and nitrite during thefermentation of the vegetables fermented with the different microbe incubated before.Compare the inoculated fermented vegetables with the traditional fermented vegetables and comprehensive assess them. The results showed: the best carbon source was2%lactose, thenitrogen source was1%tryptone, the inorganic salt was0.05%magnesium sulfate. In thiscondition, the fermented vegetable taste good. The sensory, physical and chemical indicatorsof the fermented vegetable were close to the traditional fermented vegetable.