STUDY ON FERMENTATION TECHNOLOGY OF PICKLES BY LACTIC ACID BACTERIA

In this article,radishes were used as main materials and lactic acid bacteria as starter for pickles.The optimal fermentation conditions were obtained through single factors and orthogonal experiments.The results suggested that the factors that affect the flavor of pickles was sequenced as salt amounttemperatureinoculums volume,and the optimum salt amount,fermented temperature,and inoculums volume were 4%,25 ℃,and 4%,respectively.Lactic acid and nitrite content were compared between lactic acid and natural fermentation under the optimum conditions.The results showed that the content of lactic acid increased,fermentation period was shorten to 4～6 d,and the content of nitrite reduced under lactic acid fermentation conditions,so the quality of pickles was improved.