Dynamic changes of lactic acid bacteria flora during the fermentation of red radish pickle

A red radish as materials by spontaneous fermentation making Sichuan pickle in this paper. The dynamic changes of lactic acid bacteria flora during the fermentation period were studied. MC was isolated as lactic acid bacteria counting substrate from 4 substrates,and there were 7 obvious floras characteristics lactic acid bacteria on it, which identified as Leuconostoc lactis, Lactococcus lactis, Weissella cibaria, L. plantarum,L. fermentum. The results showed that,coccus predominated in the early stage of fermentation in radish pickle,while Bacillus were the mainly lactic acid bacteria during final stage of fermentation. After the p H of pickle reached to 3.5,the coccus began to disappearing.