Microbiological analysis of traditional pickles

A lactic acid bacteria strain which produced the acid quickly was separated in the laboratory self-restraint pickle, and identified by the morphology, the colony characteristic and the physiological biochemistry. At 30℃, the lactic acid bacteria was inoculated by 0%, 5%, 10%, 15%, 20% respectively for the preparation of pickle. The quality contrast was carried on between the natural fermentation and the artificial inoculation after 7d fermentation, and the results showed that the acid production and flavor of artificial inoculation were better than the natural fermentation which can provide the technology gist for industrialized production.