Effect of mixed fermentation of pure lactic acid bacteria on the quality of ginger

Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides were added into fresh ginger as experimental strains.Fermentation technology of ginger fermented by pure lactic acid bacteria was optimized by response surface methodology ( RSM) .The fermentation time, the quantity of chopped pepper and salt added as the independent variables, nitrite, gingerol and sensory evaluation were taken as response variables. The objective of this study was to investigate the effect of single factor and the interaction effects of each factors on the research of the flavor ginger by mix-seeding lactic acid bacteria using the Box-Behnken design method.The optimization results showed that, the fermentation time was 7.5 d, the addition of chopped chili was 10.50%, salt addition was 4%. Under this condition, nitrite content was 0.048 mg/kg, gingerol content was0.526% and sensory evaluation was 8.3. Compared with the model prediction of 0.040 mg/kg, 0.538% and 8.5, that three indexes had no significant differences ( p > 0.05) , which means the parameters were reliable.