Evaluation of Jerusalem artichoke different levels effect in winter salad (pickle) formulation on biological diversity and assessment some probiotic properties of lactic isolates

History of pickles dates back to the time of the Median people, in Iran, while only 70 years been passed in the industrial production of pickles. Winter Salad is a kind of pickle made of different vegetables that consumed specially in Khorasan province. The aim of this study was to investigate the effect of different levels of Jerusalem artichoke in Winter Salad formulation on biodiversity of product and determine some probiotic properties of Lactic Acid Bacteria strains. Winter Salads with three different levels of Jerusalem artichoke (contain 0%, 10% and 20%) were produced and the effect of this prebioticJerusalem artichoke contains inuline as prebiotic) on the gowth of lactic acid bacteria was studied in five interval times.Confirmatory tests include evaluation of acid resistance, evaluation of resistance to bile salts and evaluation of antibacterial activity, were performed to determine the probiotic characteristics of isolates. Results showed that, in early fermentation period, Lactic Acid Bacteria attended as part of the vegetables microbial population and lactic acid bacteria count increased by increasing the percentage of Jerusalem artichoke in products. The results indicated that Pediococcusand Lactobacillusshowed good probiotic propertiesamong evaluated isolates. Product fermentation until the twenty-first day was associated with a decrease in pH and an increase in lactic acid bacteria.