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Lactobacillus acidophilus La-1 was encapsulated as freeze-dried culture and its survival rates under various extreme conditions were investigated in this work. The survival rate of the freeze-dried bacteria remained at 87.1% with the viable counts of 2.26×108 cfu/mL, while keeping at pH 2.5 for 2 h, and the micronized culture was also tolerant to 6% NaCl. In 0.1% bile salt medium, the viable counts...
The pickled Chinese cabbage is one of the traditional fermented vegetables in China. In this article, the spontaneous and Lactic acid bacteria(LAB) inoculated fermentation methods were compared. The nitrite peak came forth at the middle stage of natural fermentation, but did not appear at the LAB starter fermentation. The pickled Chinese cabbage with natural and inoculated processing was safe, as...
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