Chinese sauerkraut

Effects of fermentation inoculated lactobacillus on quality and nitrite content of Chinese sauerkraut

人工接种对泡菜品质及亚硝酸盐含量的影响

Variations and analysis of lactate content in quality quaranteed period of lactate Chinese sauerkraut

乳酸酸菜保质期内乳酸含量的变化与分析

Study on the Screening and Using of Fermentation Lactic Acid Bacteria of Fermentation Chinese Sauerkraut Production

酸菜优良发酵菌种的筛选及应用研究

By the way, the Fish with Chinese Sauerkraut is one of the specialties of the house. But it's a bit hot.

哦，对了，酸菜鱼是本餐厅的招牌菜之一，不过有占点辣。

Separation and Identification of Lactic Acid Bacteria from Natural Fermentation Chinese Sauerkraut Juice, and Screening of Fermentation Agent

自然发酵酸菜汁中乳酸菌的分离、鉴定及发酵剂的筛选

Preliminary Study and Screen on Lactic Acid Bacteria in Chinese Sauerkraut Fermentation

酸菜发酵的乳酸菌筛选及初步研究

Lactic acid bacteria can be separated from natural fermentation Chinese Sauerkraut juice.

从自然发酵酸菜汁中可以分离出许多优良菌株。

Objective: To investigate the biological features of antibacterial substance produced by lactobacillus isolated from Chinese sauerkraut juice.

目的：探讨从酸菜汁中筛选分离到的乳酸杆菌所产抑菌物质的生物学性质。