Effects of spontaneous fermentation and inoculated fermentation on fermentated cabbage quality

The variational rules of the time-dependent nitrite concentration were measured on the spontaneous and inoculation fermentated (with Leuconostoc.mesenteroides and Lactobacillus pentosus as fermentation agent) cabbages. Numbers of lactic acid bacteria and maleficence microbe were measured . At the same time, sensory evaluations of these cabbages were carried out. It was found that the maximum nitrite concentration of the inoculation fermented cabbage (nitrite peak was not found) was lower than that of the spontaneous fermented cabbage. Numbers of mesophilic aerobic bacteria which could produce the nitrite peak in the inoculation fermented cabbage were fewer than numbers of those in the spontaneous fermentation cabbage. The numbers of lactic acid bacteria and concentrations of lactic acid in the former were more than those in the latter. The sensory grade of the pure inoculation fermentation was higher than that of the spontaneous fermentation. As a result, it show that the quality of the former is better than that of the latter.