Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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AO Xiao-lin, PU Biao, CAI Yi-min, CHEN Cen, HU Ai-hua, CHEN An-jun. Screening Lactobacillus to inhibit spoilage microorganism isolated from film-forming pickle[J]. Science and Technology of Food Industry, 2014, (14): 234-236. DOI: 10.13386/j.issn1002-0306.2014.14.043
Citation: AO Xiao-lin, PU Biao, CAI Yi-min, CHEN Cen, HU Ai-hua, CHEN An-jun. Screening Lactobacillus to inhibit spoilage microorganism isolated from film-forming pickle[J]. Science and Technology of Food Industry, 2014, (14): 234-236. DOI: 10.13386/j.issn1002-0306.2014.14.043
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Screening Lactobacillus to inhibit spoilage microorganism isolated from film-forming pickle

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  • Seven lactic acid bacteria strains isolated from high-quality pickle samples were screened to inhibit four kinds of spoilage microorganisms, which caused the pickle film. Lactobacillus plantarum SCP53, which had strong antimicrobial activity to tested spoilage microorganisms, was selected by oxford cup method and liquid culture (film, precipitation, liquid turbidity, and inhibition rate to spoilage microorganisms) . SCP53 and spoilage microorganisms were inoculated to make radish pickle, and the results indicated that SCP53 could prevent the formation of film and improved the quality of pickle.
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