【摘要】 本文将继续研究蔗糖浓度对L1-明串珠菌属 (Leuconostoc)和L2 -乳杆菌属 (Lactobacillus)的影响 ,以及他们在泡菜制作中的应用。若在泡菜制作时接种L1、L2 或L1和L2 的混菌 ,均可缩短泡菜的成熟时间 ,但风味不及自然发酵的泡菜更多还原

【Abstract】 In this article,we continued to study sugar effect on L 1-Leuconostoc and L 2-Lactobacillus,and their application in pickles.The experimental result showed L 1,L 2or the mixture of L 1and L 2 can shorten the time of pickle fermentation.But the flavor of pickles was not so as the pickles of natural fermentation.更多还原