Effect of Nitrite on the Fermentation of Pickling Turnips and the Growth of Bacteria

Abstract

The cause of occasional insufficient fermentation of pickling turnips was examined. Twenty-eight point seven percent of bacteria isolated from turnips had nitrite-producing ability, and the dominant flora were Pseudomonas and Enterobacteriaceae. The growth of strains Pseudomonas were not inhibited by nitrite at pH 6.4 and the strains Enterobacter were slightly inhibited, although they were appreciably inhibited at pH 5.0 which is the pH value of fermented pickles. The growth of strains Leuconostoc were also appreciably inhibited by nitrite. It was concluded that the growth of lactic acid bacteia was inhibited by the excessive concentration of nitrite produced by nitrite producing bacteria at the beginning of the fermentation of pickling turnips.