Abstract:

Optimizing the fermentation process of pickled cucumber is an important means to improve its fermentation quality, and promote the industrial production of pickled cucumber. The fermentation process parameters of Lactobacillus paracasei HD 1.7 pickled cucumber were optimized by single factor fermentation condition optimization and orthogonal experimental design. The contents of reducing sugar, protein, amino nitrogen and nitrite in the fermentation process of pickled cucumber were determined to explore the quality of pickled cucumber. The results showed that, when the salt concentration was 4%, inoculum amount was 1%, fermentation temperature was 18℃ and fermentation time was 3 days, the quality of the fermented pickled cucumbers was the best, and the quality of fermented pickles with bacteria was better than that of naturally fermented pickles. At the beginning of fermentation, the reducing sugar content of HD 1.7 pickled cucumber increased by 23% (0.87 g/100 g), the protein residue decreased by 2.3% (0.01 g/100 g), the amino nitrogen residue increased by 30% (0.01 g/100 mL), and the nitrite content was reduced by 18%. Therefore, the addition of L. paracasei HD 1.7 has an impact on the physicochemical properties of pickled cucumbers during fermentation, which can improve the quality and flavor of pickled cucumbers and shorten the production cycle.

Key words: cucumber, bacteria fermentation, single factor fermentation optimization, quality