Sweet calabash pickle was fermented by using Direct Vat Set starter. The optimal fermentation conditions were obtained through single factors and orthogonal experiments.
试验采用直投式菌粉快速发酵甜葫芦泡菜，通过单因素试验和正交试验确定最佳发酵条件。
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
The invention relates to a preparation process of a pickle fermentation flavoring agent, belonging to the field of biotechnology.
本发明涉及泡菜发酵风味剂的制备技术，属于生物技术领域。
This essay studied the effects of initial concentrations of salt, fermentation temperature, zanthoxylum, iodine on the microorganism growth in pickle juice.
前言：研究了初始食盐浓度、发酵温度、花椒和碘对自然发酵泡菜液中微生物菌系的影响。
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。
By adopting the prepared pickle fermentation flavoring agent to prepare pickle, the pickle fermentation period can be greatly shortened, and the pickle flavor can be improved.
用上述制备的泡菜发酵风味剂制作泡菜，在大大缩短泡菜发酵周期的同时，提高泡菜风味。
By adopting the prepared pickle fermentation flavoring agent to prepare pickle, the pickle fermentation period can be greatly shortened, and the pickle flavor can be improved.
用上述制备的泡菜发酵风味剂制作泡菜，在大大缩短泡菜发酵周期的同时，提高泡菜风味。
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