Sweet calabash pickle was fermented by using Direct Vat Set starter.The optimal fermentation conditions were obtained through single factors and orthogonal experiments.The order of factors influencing the flavor of pickles was mixed strain powder, temperature and salt content.The optimum technological parameters were as followed: mixed strain powder 0.003％, fermentation temperature 30℃ and salt 4％.In addition,nitrite content variation was compared between rapid fermentation and natural fermentation under the optimum conditions.The results showed that the content of nitrite was reduced under rapid fermentation and the quality of pickles was improved.The process could be used in the industrialized production.
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