Development of Lactic Starter Cultures for Hyposalt Pickles

Abstract

Screening of psychrotrophic lactic acid bacteria and their application to pickle-fermentation as starter cultures were investigated. Nine strains of lactic acid bacteria grew well at 10°C in model pickles using radishes. Among them, Leuconostoc sp. D-33 (D-133) and Lactobacillus casei L-14 (L-14) proliferated well at 10°C in the radish-pickles and prevented the growth of undesirable bacteria, even though no sodium chloride was added. The use of these lactic acid bacteria as starter cultures apparently improved qualities of radish-pickles after 60 days of fermentation. D-133 produced 2, 3-butanediol contributing to favorable flavors, and L-14 increased the amount of glutamic acid contributing to good taste. Furthermore, these lactic acid bacteria considerably prevented browning of radish-pickles. These results indicated that hyposalt-pickles can be prepared easily by the use of these psychrotrophic lactic starter cultures.