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。
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