Preparation of pickle from vegetable
专利汇可以提供Preparation of pickle from vegetable专利检索，专利查询，专利分析的服务。并且PURPOSE: To subject a vegetable to the lactic acid fermentation at a high temperature in a short time while suppressing the growth of other various germs, by utilizing a thermophilic Lactobacillus delbrueckii.
CONSTITUTION: Lactobacillus delbrueckii, e.g. L.d. (IFO 3202), is cultivated as a seed, preliminarily cultivated in a preliminary culture fluid containing tap water, vegetable extract, glucose, amino acid solution, etc. and multiplied to prepare a culture of the Lactobacillus delbrueckii. Common salt or calcium chloride, etc. is added to a vegetable, e.g. a cucumber, Japanese radish or Brassica campestris (pakinensis group) native to Shantung province in China, and the vegetable is roughly picked or preliminarily pickled. The resultant pickled vegetable is then dipped in a mixture solution of the saline solution formed in the preliminary or rough pickling with the above-mentioned cluture, kept at 45W52°C for about 24W 30hr and subjected to the lactic acid fermentation to give the aimed pickle of the vegetable.
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