Abstract:In order to shorten the fermentation cycle and improve the edible quality, safety and stability of pickle, Lactobacillus plantarum 6-1 and Lactobacillus brevis 6-3 with excellent fermentation performance were screened from commercially available and homemade pickles. A food-grade medium using peanut protein as the nitrogen source was developed, which can be used directly as a starter culture for lactic acid bacteria fermentation. The fermentation process of pickles was optimized, and the pH, nitrite mass fraction, texture characteristics, and sensory quality of pickles were measured. The results showed that under the conditions with an additional 1.0% mass fraction of peanut protein and a 7.5% volume fraction inoculating with Lactobacillus plantarum 6-1, after 4 days of fermentation, the pH of pickles was reduced to 3.65, no nitrite was detected, the textural properties, including hardness, elasticity, and chewiness, were significantly improved, and the scores of various sensory attributes were also high. These results provide a theoretical basis for the application of Lactobacillus plantarum 6-1 in pickles as well as the production of industrialized pickles.
