Journal of Chemical and Pharmaceutical Research (ISSN : 0975-7384)

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Original Articles: 2015 Vol: 7 Issue: 4

Study on the diversity of microbial communities and chemical constituents in Sichuan pickles

Abstract

Natural fermented pickled vegetables were traditional food in Sichuan province about three thousand years ago. Microbial communities and chemical constituents of some pickled vegetable samples with different fermented period which collected from Chengdu area had been investigated. The results showed as following: firstly, strains that belonged to genus Lactobacillus and Leuconostoc were the main groups in all samples by the traditional fermentation process; all samples have been polluted by strains that belonged to Enterobacteriaceae to a certain extent. Secondly, the biogenic amines and nitrite content in pickled vegetable sample with 10 years fermented period were the highest among all samples; Thirdly, combining with pickled vegetable’s taste and food safety, we believe that the natural pickled vegetables which is not pickled too long may be better for human’s health.