| Pickle sauerkraut was pickled by leaf mustard with fermentation inoculated lactic acid bacteria. In order to optimize fermentation conditions including salt concentration, inoculum quantity, initial pH value and fermentation time, response surface experiment was conducted to screening the optimal parameters of pickled mustard fermentation. Results indicated that the optimum fermentation conditions were 3.7% salt concentration, 3.72% inoculum quantity, 5.21 initial pH value and 7.5 d. Under this condition, the nitrite and total acid contents were 1.95mg/kg, 0.51g/100g and the sensory score was 93.50. |
