Abstract
Preliminary studies on the pickle in order to examine the effectiveness of an addition of lactic acid bacteria as the starter to the quality control were carried out in a test tube scale.
Several conditions to be selected, as temperature, concentration of added salt, were determined on the basis of the results of the analysis of the pickle.
A culture medium was prepared from the homogenate of law Sugukina, on which were comparatively studied the influences of the additions of various lactic acid bacteria including standard strains and those isolated by the authors from Suguki-zuke pickles, and of the addition of other microflora.
Influences of the respective additions of Na-glutaminate, yeast-extract, vitamin B1, vitamin B2, and sugars were also examined.
The addition of lactic acid bacteria gave favorable results on bacterial growth and also on acid formation.
