Abstract:

In order to reduce the content of potentfal carcinogenic nitrites in pickles, Lactobacillus casei subsp, rhamnosus 719 （ LCR 719 ） was inoculated into pickles, and the pickles with low nitrite content were prepared via fermentation. Then. the contents of mtrites and L-lactic acid, as well as the acidity of the pickles during the fermentation and storage were investigated. By means of ethylenediamine dihydrochloride method, the content of nitrites in the pickles inoculated with LCR 719 for 120h was measured being 2. 214 mg/L, which was much less than that in the control, namely. 10. 500 mg/L. Moreover. by means of HPLC of chirex column, the content of L-lactic acid in the pickles having been fermented for 24h was detected being 13.74 g/L. It is thus demonstrated that the inoculation of LCR 719 into pickles during the fermentation rapidly produces L-lactic acid

Key words: Lactobacillus easel subsp, rharanosus, pickle, nitrite, L-lactic acid, high-performance liquid chromatography, chirex column