Separation and Identification of Lactobacilli in Pickle Juice
WANG Yan-mei1,MA Li-zhen2 (1. Institute of Integrative Survey of Agro Resources,Shanxi Academy of Agricultural Sciences,Taiyuan 030006,China; 2. Department of Food Science,Tianjin Agricultural University,Tianjin 300384,China)
The changes of lactobacilli during the ferment of pickle and the ferment characteristics were analyzed and identified. The results show that in summer and autumn,the amount of lactobacilli in pickle juice could go up to 107 cfu/mL in five days,while in spring and winter,it could go up to 107 cfu/mL in eight days. Then,if a little of pickle juice was taken out and supplied with new pickle and juice constantly,the amount of lactobacilli in pickle juice could be 107 cfu/mL in 1～2 days every time. Lactobacillus,lactobacillus brevis and L. Latics were separated out by MRS culture medium and the improved MC culture medium,and then their ferment characters were studied. And the results show that they can tolerate common 6% salt,150 mg/kg nitrite,and at the same time,the protein and adipose could not be decomposed.