1632 results about "Lactobacillus casei" patented technology

A mixture of at least 6 species of lactic acid bacteria and / or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus. Said mixture is useful for a sourdough, a leavening composition. Baked goods and other food products obtained therefrom are disclosed. These goods have low or no gluten content and are suitable for the integration of the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour albumins and globulins, for the treatment of schizophrenic symptoms, in the preparation of products for enteric diet.

The invention relates to a drink, in particular to a probiotic type fruit and vegetable enzyme solid drink. The probiotic type fruit and vegetable enzyme solid drink is prepared from raw materials in parts by mass as follows: 10-50 parts of prebiotics, 5-40 parts of water-soluble dietary fiber, 0-20 parts of sugar alcohol, 0.1-15 parts of fruit powder, 0.1-10 parts of fruit and vegetable enzyme powder, 0.01-15 parts of freeze-dried bifidobacterium infantis powder, 0.01-20 parts of freeze-dried bifidobacterium breve powder, 0.01-30 parts of freeze-dried Lactobacillus plantarum powder, 0.01-25 parts of freeze-dried bifidobacterium longum powder and 0.01-20 parts of freeze-dried Lactobacillus casei powder. The probiotic type fruit and vegetable enzyme solid drink adopts the natural raw materials and the scientific formula and is balanced in nutrition and beneficial to intestinal health and body immunity.

The invention relates to a saline-alkali soil improving agent and its preparation method. The preparation method comprises the following steps: mixing Rhodopseudomonas palustris, Pichia membranefaciens Hansen bacterium, lactobacillus casei, Staestomyces microflavus and seaweed slurry, organically combining a plurality of beneficial microorganisms and seaweed through multi-time fermentation, culturing in a compound mode to obtain a novel microorganism agent-seaweed bio-fungus. adding a proper amount of humic acid, organic matter, active zeolite powder and molasses, fermenting and drying the fermented product. The saline-alkali soil improving agent uses a plurality of microorganisms and employs strong effects of a unique ionic adsorbent, an organic neutralization balancing agent, an ion-exchange agent and a beneficial bacteria conversion starter to achieve the purposes of improving the soil environment, regulating acid-base balance, reducing the salt content, effectively raising the soil fertility and permeability, loosening the soil, eliminating the soil hardening, degrading the harmful substance and promoting the accumulation and conversion of the organic substance.

The invention refers to food products comprising at least a mean to promote the oral tolerance phenomenon (Lactobacillus paracasei), to food products comprising at least a mean to maintain the oral tolerance phenomenon (Bifidobacterium lactis), and to food products comprising means to promote and maintain the oral tolerance phenomenon (combination of Lactobacillus and Bifidocateria). The food product is intended for infants, babies, children, and also for pets. The invention refers to food products which are not intended for allergic populations.

The invention discloses a fermented feed additive, a preparation method and application thereof. The fermented feed additive is prepared by fermenting mixed strains and mixed auxiliary materials consisting of monosodium glutamate protein, bean pulp, bran, cottonseed meal, corn fibers, rice bran and powdered rice hulls, wherein the mixed strains are obtained by mixing activated strains of lactobacillus acidophilus, lactobacillus planetarium, lactobacillus casei, saccharomyces cerevisiae, bacillus subtilis and bacillus licheniformis in a proportion of (1-5): (1-5): (1-5): (1-5): (1-5): (1-5); and the dosage of the fermented feed additive is 5 to 100 percent of the weight of the animal feed when used for the animal feed. According to the fermented feed additive, the bean pulp, the bran, the cottonseed meal and other raw auxiliary materials are sufficiently utilized, so that the food consumption in the animal feeding process is reduced; the fermented feed additive can be used to partiallyor completely replace the animal feed, and antibiotic medicaments can be reduced or prevented from being used; and no medicament is left, so that the feeding cost of farmers is reduced.

The invention relates to a technology for high-density fermentation of Lactobacillus casei (Lactobacillus casei Zhang) with prebiotic efficacy, which comprises optimal controls on a proliferation culture medium and the condition of a fermentation process, and a technology for preparing high-vitality freeze-dried powder of the strain. With the technology, the freeze-dried powder of the Lactobacillus casei with more than 10<11> cfu per milliliter of viable bacteria can be obtained, and the freeze-dried powder can be directly applied to the preparation and the application of a probiotic hametsz and a probiotic preparation of the strain.

The invention relates to a high-efficiency ferment for fermenting bean pulp, belonging to the biologic enzymolysis fermentation technical field. The high-efficiency ferment is formed by mixing bacillus subtilis, bacillus licheniformis, lactobacillus acidophilus, lactobacillus casei, saccharomyces cerevisiae and candida utilis. The fermentation technology comprises the following steps: crushing the bean pulp and corn; activating the strains; uniformly mixing the bean pulp and the fermentation liquor using a mixer; packing the mixed bean pulp in fermentation bag; fermenting the packaged bean pulp and processing fermented bean pulp: drying-crushing-detecting-packaging-finished product. The technology is simple and the product quality is stable and the content of the anti-nutrient factor in the bean pulp is eliminated and obviously reduced, therefore the bean pulp is a safe plant protein feeder for infant animal with balanced nutrient, good quality and low price and help for health growth of the infant animal, in replace of animal protein feeder of bone powder, fish powder or the like.

The invention discloses microbial feed additive used for pigs, and a preparation process thereof; the prescription is as follows: 1 portion of bacillus licheniformis, 1 portion of bacillus subtilis, 2 portions of bifidobacterium, 2 portions of enterococcus faecalis, 2 portions of enterococcus faecium, 1 portion of boas-oppler bacillus, 1 portion of lactobacillus casei, 1 portion of lactobacillus lactis, 1 portion of plant lactobacillus, 1 portion of candida utilis, 1 portion of saccharomyces cerevisiae, 80kg to 100kg of panela, 3kg to 5kg of salt, 5kg to 8kg of vinegar, 3kg to 5kg of lysine, 1kg to 2kg of methionine, and 1000L of pure water; the weight of each portion of strain is 2g to 5g. The preparation process is as follows: strain preparation, nutrient broth preparation, inoculated fermentation and check. The invention reduces the quantity of the used individual strain, and the strain quality is safe and reliable. The production process is simple and feasible, the effect is obvious; therefore, the invention has promotion value.

The invention provides a method for preparing an acid organic fertilizer by orientation fermentation of an organic waste. The method is characterized by comprising the following specific steps of: mixing bacillus subtilis, bacillus licheniformis, bacillus pumilus, saccharomyces cerevisiae, acetobacter aceti, trichoderma, aspergillus oryzae, nocardia and geotrichum candidum to obtain a first composite microbial bacteria agent; mixing the bacillus subtilis, the bacillus licheniformis, the saccharomyces cerevisiae, bacillus coagulans, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei, pediococcus pentosaceus, the aspergillus oryzae, mucor racemosus and the nocardia to obtain a second composite microbial bacteria agent; adding the first composite microbial bacteria agentinto the organic waste and performing aerobic fermentation so as to form an intermediate fermentation product; and adding the second composite microbial bacteria agent into the intermediate fermentation product and performing anaerobic fermentation so as to form the organic fertilizer. The method has the advantages of capability of improving saline and alkaline lands, suitability for cultivation of acidophilous crops, effect of performing micro-ecological remediation on continuous cropping soil and low cost.

The present invention relates to the technology field of the microorganism, in particular to antioxidation lactobadllus casei CN1566 which is hydrogen peroxide proof, and in which a free radical is removed, and the purpose in the fermentation food.

The invention provides a lactobacillus casei strain and a probiotic composition for lowering blood uric acid and application thereof, and belongs to the technical field of food medicines. The lactobacillus casei strain ZM15 for lowering the blood uric acid has the collection number of CGMCC No.13980. The lactobacillus casei strain ZM15 has the rates of degrading adenylic acid, guanylic acid, adenosine and guanosine as high as 100%; a degraded product does not contain uric acid and allantoin; in addition, the degraded product has a low purine base proportion of only 0.10%, so that the product can be prevented from being further decomposed into the uric acid, and the human blood uric acid content can be effectively reduced. The probiotic composition provided by the invention is obtained by compounding four strains of ZM15, ZM18, ZM122 and ZM05; through mutual coordination of the four strains, the blood uric acid lowering effect of the probiotic composition is significantly better than that during independent application of ZM15, ZM18, ZM122 and ZM05 strains, so that the blood uric acid lowering effect can be further improved.

The invention discloses a Lactobacillus paracasei subsp. paracasei K56, in particular to an isolated Lactobacillus paracasei subsp. paracasei K56, deposited at the German Collection of Microorganismsunder the registration number DSM27447. It is very suitable for increasing the flavor of fermented products, functional foods or dairy products, and has the function of regulating immune and inflammation symptoms.

Disclosed are a compound germ power product and its method of production, which belongs to microorganism preparation producing field, especially relates to a compound power product for producing kimchi and its method of production, has solved the technical problem of supplying a compound of lactobacillus,lactobacillus casei and brew microzyme which are separately cultured, separated, added with protective agent and drying process, then each germ power acquired are mixed with a certain ratio, generating the compound germ power to be directly used in kimchi production. The invention can change the traditional method of production of natural fermentation for kimchi, remarkably simplify the manufacturing technique, shorten its producing period, has wide application, and is benefit for the development of kimchi industry.

The invention discloses direct vat set Lactobacillus casei subsp. rhamnosus freeze-dried powder and a preparation method thereof. The method comprises the following steps: propagating Lactobacillus casei subsp. rhamnosus by a two-step method to make cells in a synchronous growth period as possible; and in a production culture medium, controlling pH to between 6.0 and 6.8 with NaOH solution on line, culturing for 16 to 24h at a temperature of between 35 and 37 DEG C, centrifugating, collecting bacterial sludge, adding protective agent solution, pre-freezing for 0.5 to 2.0h at a temperature of between -40 and -65 DEG C, making the thickness of bacteria on the wall of a container between 5 and 15 mm, and drying to prepare the direct vat set freeze-dried powder. The viable count of the freeze-dried powder reaches between 10 and 10cfu / g; and the freeze-dried powder has the characteristics of good rehydration, good luster, good fluidity, easy storage and transportation, convenient production and the like, and can be directly used for fermentation production of pickles, sausages, acidophilus milk, L-lactic acid, corn flour, bean meal and peanut meal, and used as a probiotic preparation and the like.

The invention provides compound probiotics as well as a production process and an application thereof to a leavening agent. The compound probiotics are obtained as follows: strains with strong tolerance and excellent fermentation performance are combined and proportioned to prepare the dry powder of probiotics by virtue of strain activation and cultivation, fermentation, separation and vacuum low-temperature drying; and then the dry powder of probiotics is compounded and packaged to obtain the complex probiotics. A continuous vacuum low-temperature drying process is adopted, the period is shortened and the yield is improved; and the complex probiotics comprises lactobacillus plantarum, lactobacillus fermentum, lactobacillus casei and lactobacillus rhamnosus in a ratio of (2-8) to (1-6) to (1-4) to (1-3); during application, every ton of vegetable can be well fermented within 3-5 days by use of 0.2-1kg of the leavening agent at a fermenting temperature of 20-30 DEG C, wherein the fermentation time is shortened by 50% in comparison with that in the conventional method, the yield of the salted and preserved vegetable is over 75%. The multipurpose probiotics leavening agent prepared by the production process disclosed by the invention can be used for the vegetable fermenting industry and the feed fermenting industry, so that a realistic problem in agricultural production and a food processing process is solved; and meanwhile, the product quality and the production efficiency are improved.

The invention provides a method for preparing edible bacteria synbiotic microcapsules. The method comprises the following steps: firstly, zymotic fluids of four strains of probiotic bacteria, namely Lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus rhamnosus are prepared, then supernatants are removed after the speed of 5000r / min, and bacterial sludges are embedded for standby. 10g of each bacterial sludge of the probiotic bacteria to be embedded and 4g of edible bacteria Agaricus blazei powder with the fineness of 200 meshes are mixed with 40g of mixed colloid containing 2.5 percent of sodium alginate and 0.5 percent of flaxseed gum respectively; the first stirring is performed for 20min at a rotating speed of 200 r / min; the mixture is poured into a triangular flask which contains 1.5 times of volume of edible oil; the second stirring is performed for 20min at a rotating speed of 400r / min; a 1.5 percent CaCl2 solution is added into the mixture to be calcified for 3h; sterilized physiological saline is used to wash gel beads for three times; the gel beads are placed into a 0.6 percent chitosan solution with a pH value of 5.5 to perform a film-forming reaction for 15min, taken out, washed by the sterilized physiological saline and then placed into a citric acid solution with the concentration of 55mM to be liquefied for 30min; and wet microcapsules are obtained after the washing of the sterilized physiological saline, collected by centrifugating for 10min at a rotating speed of 150r / min, precooled, and finally freeze-dried to obtain the microcapsules.

The invention provides chenopodium quinoa fermented milk and a preparation method thereof. The preparation method comprises the following steps: germinating chenopodium quinoa to prepare chenopodium quinoa sprouts; preparing chenopodium quinoa sprout powder from the chenopodium quinoa sprouts by shelling, washing, freezing and drying in vacuum and grinding; mixing the chenopodium quinoa sprout powder with pure water, and grinding to prepare chenopodium quinoa sprout milk; and gelatinizing, sterilizing and cooling the chenopodium quinoa sprout milk, inoculating lactobacillus plantarum and lactobacillus casei, and fermenting to obtain the chenopodium quinoa fermented milk. The chenopodium quinoa fermented milk has the protein content of more than or equal to 1.5 percent, acidity of 85-90 Thorner degrees, viable count of 9-9.59logCFU / mL and general flavone content of more than or equal to 25mg / 100mL. The chenopodium quinoa fermented milk has milky yellow color, rich nutrition and unique flavor, completely accords with the requirements of people for nature, health and low sugar content, and has wide market prospects.

Probiotic compositions derived from Lactobacillus casei ATCC number PTA 3945 are disclosed. More specifically, probiotic compositions containing prebiotic compositions including edible oils are provided. The probiotic / prebiotic compositions disclosed herein are packaged using a nitrogen purge instant bonding anaerobic encapsulation process to maintain high viability for extended periods.

The invention relates to a method for preparing an algal biological feed. The method comprises the following steps of: preparing complex microbial inoculants from actinomycetes, saccharomycetes, bacillus subtilis, lactobacillus casei and lactobacillus; and fertilizing algas, and under the synergistic effect of a plurality of strains, generating a mass of cellulase type degraded fibers while synthetising mycoprotein by taking full advantage of an inorganic nitrogen source, an organic nitrogen source and saccharides generated through degradation of the fibers. The algal fermented biological feed provided by the invention has more essential amino-acids and higher nutritive value as compared with algas; animals can absorb the feed quickly and the daily gain can be increased by 4-7%; besides, the immunity of the animals is enhanced, the serum alkaline phosphatase activity is improved by 15% and the alanine transaminase activity is increased by 6%; and the breeding effect is quite obvious. In addition, the preparation method provided by the invention has the advantages of low production cost and short period in contrast with the prior art.

Live strains of Lactococcus sp. HY 49, Lactobacillus casei HY 2782, and Bifidobacterium longum HY 8001 maintained in nutritious foods, such as yogurt, imbue them with prophylactic and / or therapeutic properties. Such foods are beneficial in the prevention and / or treatment of gastritis, duodenal and gastric ulcers caused by infection from Helicobacter pylori (also referred to as H. pylori). The properties of these bacteria are boosted by the addition of egg yolk containing antibodies specific to H. pylori antigen derived from "fractionated H. pylori".

The invention provides a method for producing fermented beef jerky with compound leaven. The bacteria strain used in fermentation is lactobacillus casei and staphylococcus xylosus with volume ratio of 1:3 and volume of addition of 1-1.5%, the fermentation temperature is 20 DEG C, and the fermentation time is 5 days. The addition of lactobacillus casei reduces pH value of the product, improves safety, improves the texture of the product, and shortens fermentation period. At the same time, the addition of staphylococcus xylosus generates a large amount of flavoring substances during fermentation process, improves sensing effect of the product, and the final product has thick fragrance, good taste, and infinitive aftertaste. The inventive method is especially suitable for producing fermented beef jerky, as well as air dried sausage and sausage.

The invention relates to the preparation of a Lactobacillus casei Zhang strain and an application of the strain at the aspect of antioxidant products. The Lactobacillus casei Zhang strain is an acid- and bile acid-resistant probiotics strain separated from Lactobacillus casei Zhang of fermented mare milk which is the traditional dairy product of the inner Mongolia nationality; and the strain has been stored in the China General Microbiological Culture Collection Center of the China Committee for Culture Collection of Microorganisms, and the Collection No. is: CGMCC No.1697. Besides the beneficial function to body health possessed by common lactobacillus, the Lactobacillus casei Zhang of the invention can also be used for the production of anti-oxidation functional products, such as: the production of various dairy products with antioxidant activity; and the Lactobacillus casei Zhang can be present in specific products by mixing with other materials, and can also be produced in the form of live bacteria preparation.

The invention discloses a method for preparing Lactobacillus casei microcapsule bacterial powder by spray drying, and aims to provide a method which can enhance drying resistance and product viable count of Lactobacillus casei by using various activity protection techniques and can realize large-scale production. The method comprises the following steps: Lactobacillus casei viable bacteria culture obtained by high density culture adopts pre-culturing or heat activation treatment as the metabolic regulation means, and the protector is made from trehalose, sucrose, sodium borate, sodium glutamate or glutathione and vitamin C; and the mixture of skimmed milk powder and beta-cyclodextrin is used as a wall material, a Lactobacillus casei thallus suspension containing the protector is used as a core material, and spray drying is carried out to obtain the Lactobacillus casei microcapsule bacterial powder. In the spray drying process, the charging temperature is 25 DEG C, the inlet air temperature is 130 DEG C, and the pressure of an atomizer is 150 kPa. The survival rate of the bacterial powder is higher than 60%, and the viable count is more than 1010 per g.

The invention discloses a method for preparing a probiotic brown lactobacillus beverage product with large amount of bacteria, which comprises the steps of Maillard reaction, probiotic fermentation and post treatment, wherein the probiotic fermentation step comprises: hydrating and sterilizing defatted milk powder or defatted fresh milk, reacting the defatted milk powder or the defatted fresh milk for 2.5 hours at the temperature of between 95 and 98 DEG C till the milky yellow becomes brown at the end point of the reaction, cooling the reaction product to between 37 and 38 DEG C, inoculating the reaction product to a Lactobacillus casei strain, statically fermenting the strain for 48 to 72 hours at the temperature of between 37 and 38 DEG C till the pH reaches 3.8 to 4.0, and cooling the fermentation product to between 2 and 6 DEG C; and the post treatment steps comprises: preparing base solution by using sugar, high fructose corn syrup, pectin and purified water, wherein the weight ratio of the base solution to the probiotic fermentation solution is 1 to 3; and the pH is adjusted to between 3.5 and 3.6; homogenizing the base solution, cooling the base solution to between 2 and 6 DEG C, canning products after passing detection, maturing the products for 4 to 8 hours at the temperature of between 2 and 6 DEG C, and delivery the products from a storage. The number of the living bacteria in the shelf life of the product can reach 1*108 to 1*1,010cfu / ml; and the product has zero fat and super clear mouthfeel, has no viscosity, has high probiotic detection rate, and can effectively keep or recover the intestinal microbial balance.

The invention discloses a low-temperature fermented milk as well as a raw material composition and a preparation method thereof. The raw material composition of the low-temperature fermented milk comprises raw material milk, a sweetener, a thickener, fermentation bacteria and 0.001%-0.006% of probiotics, and does not contain a preservative, wherein the percentage of the raw materials is the mass ratio of the raw material composition of the low-temperature fermented milk, and the probiotics are lactobacillus casei LC2W. The preparation method comprises the following steps: (1) uniformly mixing the raw material milk with the temperature of 40-45 DEG C, the sweetener and the thickener; (2) homogenizing emulsion obtained in the step (1) and pasteurizing; (3) cooling emulsion obtained in the step (2), uniformly mixing with the fermentation bacteria and the probiotics, and fermenting to obtain curd at the temperature of 35-42 DEG C; (4) overturning a vat for cooling, and pumping into a storage vat; (5) filling and sealing. According to the low-temperature fermented milk, the shelf life of the low-temperature fermented milk is remarkably prolonged, relatively high viable bacterium level is maintained, and meanwhile, the specific taste and nutrition of the fermented milk are kept.

The invention relates to fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, a chenopodium quinoa willd sour milk beverage, and a preparation method of products, and belongs to the technical field of food industry. Chenopodium quinoa willd is used as a raw material for pulping, the protein content is not less than 2.9g / 100g, a yoghourt fermenting agent is inoculated, fermentation is performed until acidity reaches to 70DEG T or above so that the fermented chenopodium quinoa willd milk is obtained. The yoghourt fermenting agent comprises a mixed bacterium agent which is obtained by mixing lactobacillus bulgaricus with streptococcus thermophilus in the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus being 1 to 1 and of which the inoculum concentration is 20-25g / T, a mixed bacterium agent in which the mass ratio of lactobacillus acidophilus to bifidobacteria and to lactobacillus casei is 1 to 1 to 1 and of which the inoculum concentration is 12-15g / T, and lactobacillus plantarum of which the preservation number is CGMCC No.11763 and of which the inoculum concentration is 60-80ml / T. The chenopodium quinoa willd is used as the raw material, composite enzyme hydrolysis and composite active probiotic fermentation are used, and active probiotic fermented chenopodium quinoa willd milk and series products are prepared, so that industry blank is filled.

This invention relates to a micro-ecological agent and the preparation method thereof, belonging to the micro-ecological agent technological field. The preparation of the active bacteria agent of this invention comprises: using L-calcii lactas and four useful micro-organisms of clostridium bytyricum, Lactobacillus casei, bacillus subtilis and saccharomycete as characteristic elements, cultured purely or mixedly by means of universal fermentator, producing active bacteria powder by freeze-drying, and acquiring the finished products by double crossing of the powder at a specific proportion. By using the anaerobic and aerobic characteristics of related bacterial strains, this agent has the following merits: playing the synergy effect in enhancing the disease resistance of marine animals and the water purification of aquaculture, substituting antibiotics fully or partly for the disease prevention and cure in fresh water aquiculture and mariculture, and improving the economic benefits of aquaculture. The L-calcii lactase component can accelerate the husking growth and prevent the disease of soft husk of shellfish marine animals like shrimp and crab. This agent is characterized of being nontoxic, free from side effects, nonpersistent, without secondary pollution and no drug tolerance, and will have a wide commercial application in the fresh water aquiculture mariculture.

The invention provides a preparation method of probiotic fermented rice milk. Three probiotics of lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, and lactobacillus brevis are used as original strains, and compound probiotic freeze-dried powder is obtained through amplification culture, powdery freeze-dried strain preparation, and freeze-dried powder complex formulation. The probiotic fermented rice milk is prepared by the following steps: obtaining rice, brown rice and drinking water according to a weight ratio of 2:1:7, performing pulp refining in a colloid mill, sieving by a 80-mesh fine sieve to prepare mixed rice milk pulp, adding 5% white sugar, performing liquefaction by high temperature resistant alpha-amylase, performing saccharification by glucoamylase, performing hydrolyzation by papain, inoculating the compound probiotic freeze-dried powder according to a ratio of 0.01%, allowing the powder to stand and performing fermentation for 4 hours, well mixing, and performing aseptic filling.

The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark milk cheese from Lactobacillus casei comprises steps of raw milk sterilization, inoculation, fermentation, enzyme addition, milk curding, cutting, whey discharging, pile brewing, squeeze-molding, packaging, and maturation. The hard yark milk cheese, which is prepared in the invention, is milky in color and has the characteristics of rich milk fragrance, uniform quality and abundant nutrition, has the advantages of good hardness, good elasticity, good cohesiveness and good chewiness.

The invention discloses a method for inoculating lactobacillus to rapidly reduce nitrite content in pickles, comprising inoculating lactobacillus seed liquor that is activated and intermediately cultured in salt water for fermenting pickles, the method is characterized in that the lactobacillus seed liquor comprises Lactobacillus plantarum seed liquor, Lactobacillus brevis seed liquor and lactobacillus casei seed liquor in volume ratio of 1-3: 1-3: 1-3. The nitrite content in pickles prepared through the method can be obviously reduced; and the sensory quality is close to traditional fermented pickles. The product of the invention is simple to prepare and broad in application prospect, the fermentation period is shortened on the basis of traditional fermented pickles and the food safety of the traditional pickles is obviously improved; therefore, the product of the invention has positive significance for realizing standardized and modernized production of the pickles.