Identification of Dominant Microorganisms in Pickle Juice

DOI

10.2991/emim-17.2017.331How to use a DOI?

Keywords

Pickle juice; Dominant microorganism; Identification

Abstract

Using plate dilution method for 5 kinds of pickle juice in microbial identification research, the results show that lactic acid bacteria were the dominant species in the packaged, unpackaged and homemade pickles, yeast were second dominant species, Pichia yeast and candida appear in 5 kinds of pickles. The number of lactic acid bacteria were most in packaged sauerkraut termed Chaqi, mainly included in Lactobacil lus plantarum, Lactobacillus brevis and Leuconostoc. Lactobacillus are dominant in Kimchi and Pickles, Sichuan Style; Lactobacillus plantarum and Streptococcus lactis in cabbage, Lactobacillus plantarum and Lactobacillus brevis in pickle contained pepper oil; Penicillium in the homemade pickles and the packaged sauerkraut termed Chaqi, but homemade pickles are more.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Dong Wang
AU  - Xing Li
PY  - 2017/04
DA  - 2017/04
TI  - Identification of Dominant Microorganisms in Pickle Juice
BT  - Proceedings of the 7th International Conference on Education, Management, Information and Mechanical Engineering (EMIM 2017)
PB  - Atlantis Press
SP  - 1635
EP  - 1638
SN  - 2352-538X
UR  - https://doi.org/10.2991/emim-17.2017.331
DO  - 10.2991/emim-17.2017.331
ID  - Wang2017/04
ER  -