Study on the Quality and Safety of Pickle Fermented by Lactobacillus Preparation

Carrots are used as the main material to preserve pickles with two different fermentational methods, lactobacillus preparation fermentation and natural fermentation.The physicochemical dynamics related with pickles' quality and safety is studied in the two fermentation processings comparatively.The results show that pickle-brine's pH is lower and total acid content is higher in late stage; pickles' total sugar content is higher, texture is more optimal and nitrite content is lower in lactobacillus preparation fermentation compared with natural fermentation.Lactobacillus preparation fermentation is better in quality and safety.