PicklesIt's a verseBacillus lactateAnaerobicFermentationPost-form acidityFavoriteVegetablesThere is a long history of widespread domestic consumption. There are many types of vegetables that make pickles, such as cabbage, cabbage, carrots, pickles, peppers, cucumbers and broccoli. Bacteria made of pickles are generally not subject to special access, but only to natural microbial communities, but are also currently being inoculated manually. 1. The main bacterial lactate bacteria are a number of aerobics or anaerobics, gland positives, rods or sphericals, non-breathing, inactivity, poor decomposition and synthesis capacity, high nutritional requirements and a rich supply of pelicans, amino acids and vitamins, which lack respiratory chain components, hyperoxidation enzymes and hydroxide enzymes. Smaller white or dim bacterial formations are formed on the surface or internal juice of the aroma culture. The main fermented species are the plant lactation (lactobaculus plantarum), the short milk (l. Brevis), the lactating yolk subspectus lactation (lactococcus lactis subsp. Cremoris), the beer tablet (pediococcus crevisiae), the peptose fungus (p. Pentasacius) and some of the leucoNostoc spp. Ii. The selection process of lactacid culture during cinnamon production is an important selective measure of the cinnamon production process, i. E., one with an appropriate sugar to promote the growth of the lactate advantage. 2. Insulation of air to create an anaerobic environment conducive to the growth of lactate bacteria and to the suppression of the growth of aerobic bacteria. 3. Appropriate salting to suppress some of the salt-resistant fungus。
