Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
目的：对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
Lactobacillus casei LC-13 and Lactobacillus lactic LL-12 were isolated from the natural fermented pickles with good flavor and the two strains have good fermentation performance.
干酪乳杆菌LC-13和乳酸乳杆菌LL-12是从发酵优良的四川泡菜老水中分离的，具有很好发酵性能。
Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
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