Optimization of auxiliary recipe and quality analysis of pickles cycle fermentation by direct vat set compound starters

Pediococcus pentosaceus and Lactobacillus plantarum were direct vat set(DVS) compound starters and the materials were radish,lettuce and so on. Studying dynamic changes fermenting process of 3 kinds pickles by DVS compound starters,bisk fermentation and natural fermentation in sensory indexes,physical and chemical indexes, microbiology indicators. And studying balance system with matured pickles, taking out matured pickles and adding material to realize the cycle of pickle fermentation. Results showed that pickles with compound starters had better sensory evaluation,lower concentration nitrite(the highest was 1.51mg/kg),more lactic acid bacteria(about 108CFU/g) than other two fermentation manners. Control vegetable and water was 1 ∶ 1 and the adding quantity of sugar, salt and the juice of spices in the fermentation process could realized the cycle of pickles fermentation,single factor experiment and orthogonal experiment determined the adding quantity of salt,sugar and juice of spices were 3.50%,3.75% and 3.75%,respectively,and quality of each batch pickles was no obvious difference.