Fecha de publicación: 02/04/2024 Fuente: WIPO "processing tomato" The invention discloses a lactic acid bacteria leavening agent and a preparation method and application thereof in improving the flavor of chopped chilies, the preparation method of the lactic acid bacteria leavening agent comprises the following steps: preparing lactobacillus fermentum L41B with the preservation number of CCTCC NO: M 20232376, activating the lactobacillus fermentum, then inoculating the lactobacillus fermentum into a liquid culture medium containing trehalose, soy peptone and tomato juice for culture, and then adding the lactobacillus fermentum L41B into the liquid culture medium for fermentation to obtain the lactic acid bacteria leavening agent. The preparation method comprises the following steps: preparing a high-density culture bacterial liquid, centrifuging the high-density culture bacterial liquid, washing bacterial sludge with water, adding a freeze-drying protective agent consisting of L-sodium glutamate, skimmed milk powder and maltose and water, standing an obtained bacterial suspension, pre-freezing overnight, and freeze-drying to obtain the lactic acid bacteria starter which can be applied to improving the flavor of chopped chilies. According to the present invention, the lactobacillus fermentum L41B is adopted, such that the total ester content can be significantly increased during the chopped chili processing, the salt resistance is provided, the safety quality of the chopped chili product is improved, and the flavor of the chopped chili is increased.