Liu Chong-wan, Dong Ying, Xiao xiang, Guo Qin, Cheng Xin, Li Xin
Experiments were carried out to investigate the dynamic changes of the DVS fermentation process(Lactobacillus plantarum fermentation,Lactobacillus brevis fermentation and fermentation using mixture of the both) of Jerusalem artichoke pickle at low temperature from 5 to 15℃,and the natural fermentation was taken as a reference.The results showed that not only the pH value of natural fermentation after 9 days was 5.15,but also there were more mixed bacterium,of which the number of Enterobacteriaceae reached up to 8.5×103 CFU/mL.However,for after above-mentioned DVS fermentation for 7 days,it was found that the pH values decreased to 3.8.In addition,on the ninth day,the number of lactic acid bacteria were 4.7×107 CFU/mL,4.0×107 CFU/mL,and 4.4×107 CFU/mL,respectively,while the number of Enterobacteriaceae and yeast were below 100 CFU/mL and 9.5×102 CFU/mL.Moreover,the nitrite content of DVS fermentation were both below 0.09 mg/kg after 6 days,in addition,no nitrite peaks were observed during the whole processing.The product fermented using DVS Lactobacillus plantarum starter was most accepted because of its quality and flavor and its stable properties even after storage at room temperature for 180 days.In this study it was evident that DVS fermentation could help solve the infeasible problem that natural fermentation of Jerusalem artichoke pickle was hard to achieve at low temperature.Besides,it was clear that the Lactobacillus plantarum separated by our laboratory was appropriate for the fermentation of Jerusalem artichoke pickle.