CN105661393A - Production method of fast-fermented vegetable by biological method - Google Patents
Production method of fast-fermented vegetable by biological method Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of fast-fermented vegetable by biological method. The production method of fast-fermented vegetable by biological method comprises the following steps: washing the vegetables; cutting the vegetables; containing the cut vegetables in a pickled-vegetable production container; adding a pickled-vegetable fermentation broth, wherein the mass ratio of the pickled-vegetable fermentation broth to the vegetables is 15-35%; sealing the container; carrying out fermentation by controlling the temperature at 15-30 DEG C for 10-30 hours and carrying out fermentation again by adding Lactobacillus plantarum bacterial powder into the vegetables and controlling the temperature at 15-25 DEG C for 5-15 hours, wherein the mass ratio of the Lactobacillus plantarum bacterial powder to the vegetables is 0.2-2% and the container is sealed during the whole fermentation process; flavoring and dehydrating the fermented vegetables after fermentation, namely dehydrating the pickled vegetables, and then, adding garlic, hot-pepper powder, fresh ginger, monosodium glutamate or a mixed liquid of other crushed seasonings into the pickled vegetables, wherein the masses of the garlic, the hot-pepper powder, the fresh ginger and the monosodium glutamate are respectively 0.5-2%, 0.05-0.2%, 0.1-1% and 0.05-1% of the total weight of the pickled vegetables; and then, carrying out vacuum packing for refrigerated sale. The production method of fast-fermented vegetable by biological method is suitable for pickled-vegetable productions of various scales, and is capable of obviously shortening production time; and the pickled-vegetable products are rich in nutrition and pure in tastes. Thus, the products have wide application prospects in the filed of pickled-vegetable production.
Description
Technical field:
The invention belongs to field of vegetable deep-processing, in particular to the method utilizing composite bacterium powder to produce pickles.
Technical background:
The nutritive ingredient of pickles is very abundant, except containing except the nutritive ingredients such as protein, food fibre, calcium, phosphorus, iron, carotene, capsaicine, also containing vitamin A, B1、B2, the nutritive ingredient such as C. Meanwhile, due to the fermentative action of probiotics, the meta-bolites of generation gives again pickles certain functional. For this reason, pickles become product lasting over several thousand among the people.
Domestic enterprise and pickle production many employings natural fermentating process among the people, the drawback of this technique has: (1) fermentation period relatively grows (6-30 days), and productivity is low; (2) affecting by sanitary condition, production season and salt dosage, fermentation is failure easily; (3) fermented quality is unstable, is unfavorable for batch production, mass-producing and standardized production; (4) traditional technology of old bubble stain salt solution is continued to use, it is difficult to realize large-scale industrial production; (5) strange land produces, it is difficult to ensure the consistence of product; (6) nitrite, salt content height, edible safety is poor. In order to solve the problem, the domestic research carried out the fermentation of milk-acid bacteria pure strain and fermented with direct-throwing lactic acid bacteria culturers, but above-mentioned technology not yet enters the application stage; The external method production pickles having started to adopt pure lactobacillus inoculum, this kind of method facilitates innovation and the development of pickles traditional processing technology to a certain extent. But it is single that the bacterial classification owing to adopting mostly is milk-acid bacteria, bacterium group, and unique flavor cannot be produced in the specific environment of pickled vegetable making matrix, kimchi products that quality is high.
It thus is seen that kimchi products production starter and corresponding pickle production technology affect the industrial key issue further developed of pickles.
Summary of the invention:
The technical problem that the present invention solves is to provide the production method of a kind of biological process quick fermentation vegetables. Comprise the steps: vegetable cleaning, cutting, put into pickle production container, add the pickled vegetable fermentation liquor of vegetables quality 15～35% subsequently, sealed vessel;Control temperature carries out the fermentation of 10～30 hours at 15～30 DEG C, and the plant lactobacillus bacterium powder control temperature adding vegetables quality 0.2-2% subsequently carries out 5～15 hours fermentation at 15～25 DEG C; Container sealing during whole fermentation; Complete seasoning of fermenting is dewatered: pickles add after dewatering pickles content 0.5～2% garlic, 0.05～0.2% red chilly powder, the fresh ginger of 0.1～1%, the monosodium glutamate of 0.05～0.1% or other food flavourings be pulverized and mixed liquid, then sell through vacuum packaging refrigeration.
The production of bacterium powder is as follows: first producing plant lactobacillus bacterium powder, production stage is as follows: slant strains is transferred to liquid nutrient medium and the volume that spreads cultivation step by step and require; The bacterium liquid obtained spreading cultivation carries out centrifugation, collecting precipitation thalline; In precipitation thalline, add protective material and dilute; Drying plant is utilized to prepare powdery bacterium agent,
Plant lactobacillus is CGMCC11763.
Described plant lactobacillus (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNO.11763, preservation address is: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, Institute of Microorganism, Academia Sinica, postcode: 100101.
Plant lactobacillus probiotic properties is as follows:
Plant lactobacillus CGMCCNO.11763 provided by the present invention finds to survive when pH is 1.50 through experiment, is still in existing state after 1% cholate cultivates 4 hours; Plant lactobacillus CGMCCNO.11763 degrading nitrite speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this bacterial classification is when producing pickles, and in whole fermenting process, nitrite concentration is at below 4.8mg/kg; CGMCCNO.11763 fermentation 60h hour after, degrading rate of cholesterol can be reached 64.76%, Adhering capacity measure from aggegation rate be 95.71%.
CGMCCNO.11763 is to cholesterol degradation capability study and mensuration:
Get MRS cholesterol liquid nutrient medium (the cholesterol level 0.1mg/ml that 1mlCGMCCNO.11763 mother liquor is inoculated in 10mL, pH6.2) in, the constant temperature of 37 DEG C leaves standstill and cultivates 20h respectively, 40h, 60h is for subsequent use, to access the MRS cholesterol substratum of 1mL sterilized water as comparison, get bacterium liquid sample and the comparison each 1ml of liquid of above cultivation different time, 9000r/min, centrifugal 10min at 4 DEG C, obtain fermented supernatant fluid, o-phthalaldehyde method measures cholesterol level in supernatant liquor and (is specially: get each supernatant liquor 0.1ml in corresponding test tube, add Glacial acetic acid 0.3ml, the o-phthalaldehyde(OPA) 0.15ml of 1mg/ml, slowly add vitriol oil 1.0ml, mix. room temperature leaves standstill 10min, surveys light absorption value under 550nm). each process 3 repetition, in kind makes cholesterol typical curve, calculates cholesterol level and degradation rate in supernatant liquor, the results are shown in Table 1. it will be seen that cholesterol is had good Degradation by CGMCCNO.11763, after fermentation 60h hour, degradation rate can reach 64.76%.
Table 1 is to the degraded situation of cholesterol.
| Degradation time (h) | 0 | 20h | 40h | 60h |
| Cholesterol level (mg/ml) | 0.2273±0.0058 | 0.1356±0.0018 | 0.1011±0.0094 | 0.801±0.0231 |
| Degrading rate of cholesterol % | 40.34% | 55.52% | 64.76% |
The bile tolerance test of bacterium CGMCCNO.11763 bacterial strain:
Get CGMCCNO.11763 bacterium liquid 1mL and inoculate bacterial classification in the 10mLMRS liquid nutrient medium (PH=6.4) containing different cholate (concentration gradients is 0.0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%), cultivate 0 at being placed in 37 DEG C respectively, 2,4h, each processes 3 repetitions.Respectively get 1ml sample bacterium liquid mixed even in 9ml physiological saline, prepare extent of dilution solution, get 0.1ml diluent to be coated with in MRS, in 37 DEG C of biochemical culture casees, it is inverted the bacterium number number cultivated on 48 hours (it is parallel that each extent of dilution does 3) record calculating flat board. The results are shown in Table 2. The increment of this bacterium known bacterium after gallbladder salinity is 1% process 4h still reaches 0.59 ± 0.92 × 107(cfu/ml), there is good bile tolerance ability.
Table 2 bile tolerance ability detection [(± s) × 107cfu/ml]
The acid resistance test of bacterium CGMCCNO.11763 bacterial strain
Get HLX37 mother liquor and inoculate bacterial classification in the 10mLMRS liquid nutrient medium of different pH value (pH gradient is 1.5,2.0,2.5,3.0,3.5,4.0) by 1ml, at being placed in 37 DEG C, cultivate 0 respectively, 2,4h, each process 3 repetition. Respectively get 1ml sample bacterium liquid mixed even in 9ml physiological saline, prepare diluting soln, get 0.1ml diluent and be coated with in MRS, in 37 DEG C of biochemical culture casees, be inverted the bacterium colony number cultivated on 48 hours (it is parallel that each extent of dilution does 3) record flat board. The results are shown in Table 3. Illustrate that this bacterium has very strong acid-fast ability.
Table 3 acid-fast ability detection [(± s) × 107cfu/ml]
The Adhering capacity of bacterium CGMCCNO.11763 measures
Cultivation CGMCCNO.11763 (MRS liquid nutrient medium), bacillus coli DH 5 alpha (LB liquid nutrient medium) 24h obtain fermented liquid, be placed in 3000r/min respectively, centrifugal 10min at 4 DEG C, collect bacterium mud, wash bacterium mud 2 times with the sterile phosphate buffer (PBS) of pH=7.0 respectively and (in bacterium colony, namely add PBS, after concussion mixes, be placed in 3000r/min, centrifugal 10min at 4 DEG C, collect thalline). From aggegation rate (%): light absorption value bacterium mud CGMCCNO.11763 being formed in wavelength 600nm place with aseptic PBS is suspension bacteria liquid and the bacteria suspension of 0.4 ± 0.1 (A0), measure light absorption value A24 after leaving standstill 24h, it is (A0 A24)/A0 from aggegation rate (%) formula. ; His aggegation rate (%): the outstanding bacterium liquid of CGMCCNO.11763 and bacillus coli DH 5 alpha is adjusted to the mix suspending bacterium liquid that the light absorption value at wavelength 600nm place is 0.6 ± 0.1 (A0). Measuring light absorption value A24 after leaving standstill 24H, his aggegation rate (%) formula is (A0 A24)/A0. Measurement result is in table 5, it is seen that CGMCCNO.11763's is 95.71% from aggegation rate, has very strong Adhering capacity.
Table 4 Adhering capacity table
Bacterial strain physiological property
Described plant lactobacillus (Lactobacillusplantarum) XH is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on November 30th, 2015, preserving number is CGMCCNO.11763, preservation address is: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, Institute of Microorganism, Academia Sinica, postcode: 100101.
This bacterial strain feature is as follows: observe under the microscope, and this bacterial strain is rod-short, and gramstaining is positive, atrichia, does not produce gemma; On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular, and edge is more neat.
Physicochemical characteristics is: catalase (-), gelatine liquefication (-), indoles experiment (+), mobility (-), fermentation gas (-), nitrate reductase (-), fermentation gas (-), product hydrogen sulfide (-), pH4.0MRS substratum grows (+). It is accredited as plant lactobacillus (Lactobacillusplantarum) through Physiology and biochemistry, called after plant lactobacillus (Lactobacillusplantarum) XH.
Bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.
Plant lactobacillus of the present invention is by gathering people Li Jianshu, and from Xinjiang Uygur fellow-villager family, in Yoghourt, separation obtains, acquisition time on June 2nd, 2015.
5L fermentor tank is tested
(1) plant lactobacillus CGMCCNO.11763 mono-ring on inclined-plane is got, access is equipped with in the 250mL triangular flask of 50mL substratum MRS (without agar) (glucose concn is 150g/L) substratum, 200rpm, cultivate about 12h for 37 DEG C, make thalline be in logarithmic growth mid-term.
(2) the bacterial classification access of logarithmic phase is equipped with in the 5L fermentor tank of 3LMRS liquid nutrient medium (initial glucose is 150g/L). Inoculum size is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, logarithm molten oxygen in early stage control 10% (ventilation 0.5L/min), later stage Anaerobic culturel 63 hours. After fermentation ends, the lactic acid production of plant lactobacillus CGMCCNO.11763 reaches 110g/L. Such lactic acid producing speed is beneficial to the quick fermentation of pickles.
(4) access of the bacterial classification of logarithmic phase is equipped with in the 5L fermentor tank of the 3L Sodium Nitrite liquid screening medium modification MRS screening culture medium of 2g/L Sodium Nitrite (the single nitrogenous source be). Inoculum size is that at 10%, 37 DEG C, 100rpm cultivates 8 hours, and logarithm molten oxygen in early stage control 10% (ventilation 0.5L/min), later stage anaerobism, fermenting process adds the sodium nitrite solution of 20g/L according to the wear rate stream of nitrite, cultivates 2-3 days. After fermentation ends, calculate fermenting process plant lactobacillus CGMCCNO.11763 to the degradation rate of Sodium Nitrite. Found that: under this condition, the degradation rate of Sodium Nitrite can be reached 653mg/h/L by XH.
(5) the bacterial classification 10mL access of logarithmic phase being equipped with in the pretreated Chinese cabbage of 2kg, traditionally pickles method is processed, and within every 12 hours, measures the nitrite content in pickles. Found that, in whole fermenting process, the rate of decomposition of Sodium Nitrite is 10.9mg/h/kg Chinese cabbage by XH bacterium. Content of sodium nitrite in pickles all the time lower than 4.8mg/kg, far below in standard GB/T 2714-2003 regulation content (20mg/kg).
Bacillus aceticus, lactobacillus rhamnosus and S. cervisiae select common market sale bacterial classification.
Pickle fermentation liquid and preparation method thereof: pickle fermentation liquid is with reference to the preparation of background technology Patent Literature information, and the fermented liq obtained after pickle fermentation terminates to be separated vegetables is pickle fermentation liquid. Preparing pickle fermentation liquid with reference to fermented preparation method of vegetables patent, its patent No. is 201010247425.4.
In the present invention, vegetable raw-material is common various vegetables on market, as Chinese cabbage, Radix Dauci Sativae, cucumber, Brassica oleracea L.var.capitata, etc. or their mixing.
In the primary fermentation stage of pickles in the present invention, the salt being added in container for pickle makes the moisture in vegetables ooze out rapidly, under the growing environment of 23～36 DEG C, acid bacterium, bacillus aceticus and the rapid growth and breeding of yeast, lactobacillus rhamnosus in sealed fermenting container, bacillus aceticus and yeast carry out breeding metabolism respectively and produce respective distinctive meta-bolites, and bacillus aceticus is that consumption oxygen bacterium utilizes the oxygen in encloses container to carry out growth metabolism to produce acetic acid; And yeast is facultative anaerobe, the primary fermentation stage mainly carries out breeding filial generation and fermentation produces ethanol and CO2; Usual metabolism produces the meta-bolites based on lactic acid in the primary fermentation stage for bifidus bacillus and lactobacillus rhamnosus. Owing in composite bacterium powder, yeast quantitative proportion is minimum, therefore the amount of ethanol that its metabolism produces is less; After of short duration primary fermentation, due to the rapid formation of lactic acid, acetic acid, the acidity of pickles sharply increases, Ph value quickly falls to less than 3.5.
Through the primary fermentation stage of pickles, enter the secondary fermentation stage of lesser temps subsequently. In the secondary fermentation stage, main change is slowly producing further of meta-bolites, occurs reaction to form the distinctive material of kimchi products, define the main body flavour ingredient of the kimchi products such as ethyl lactate, vinyl acetic monomer in pickles between meta-bolites.
The present invention is fermented by the symplastic growth of multi-cultur es in pickled vegetable fermentation liquor, makes kimchi products have good local flavor, is rich in probiotic bacterium and multiple nutritional components in product.
Adopt the inventive method can prepare kimchi products fast, production cycle is more natural fermented and pure strain fermentation period obviously shortens, good product quality, local flavor is good, security height, product standard is consistent, both can be applicable to industrialization scale operation, can be used for again handicraft workshop formula to produce, product has bigger application market.
Adopting the inventive method to produce pickles, manufacturer is without the need to cultivating pickle fermentation bacterium agent specially; Producer is without the need to setting up relevant culture device and facility; Save personnel and facility investment.
Embodiment:
The following examples can make those skilled in the art more fully understand the present invention, but does not limit the present invention in any way.
Embodiment 1
Product and technical scheme in this example are summarized as follows:
The technical problem that the present invention solves is to provide the production method of a kind of biological process quick fermentation vegetables. Comprise the steps: vegetable cleaning, cutting, put into pickle production container, add the pickled vegetable fermentation liquor of vegetables quality 25% subsequently, sealed vessel; Control temperature carries out the fermentation of 20 hours at 25 DEG C, and the plant lactobacillus bacterium powder control temperature adding vegetables quality 0.8% subsequently carries out 10 hours fermentation at 20 DEG C; Container sealing during whole fermentation; Complete seasoning of fermenting is dewatered: pickles add after dewatering pickles content 1% garlic, 0.2% red chilly powder, the fresh ginger of 0.5%, the monosodium glutamate of 0.08% or other food flavourings be pulverized and mixed liquid, then sell through vacuum packaging refrigeration.
Plant lactobacillus is CGMCC11763.
Embodiment 2 is basic with example 1
The technical problem that the present invention solves is to provide the production method of a kind of biological process quick fermentation vegetables. Comprise the steps: vegetable cleaning, cutting, put into pickle production container, add the pickled vegetable fermentation liquor of vegetables quality 15% subsequently, sealed vessel; Control temperature carries out the fermentation of 10 hours at 30 DEG C, and the plant lactobacillus bacterium powder control temperature adding vegetables quality 0.2% subsequently carries out 5 hours fermentation at 25 DEG C; Container sealing during whole fermentation; Complete seasoning of fermenting is dewatered: pickles add after dewatering pickles content 2% garlic, 0.05% red chilly powder, the fresh ginger of 0.1%, the monosodium glutamate of 0.1% or other food flavourings be pulverized and mixed liquid, then sell through vacuum packaging refrigeration.
Plant lactobacillus is CGMCC11763.
Found that, in whole fermenting process, the content of sodium nitrite in pickles is all the time lower than 4.8mg/kg.
Embodiment 3
The technical problem that the present invention solves is to provide the production method of a kind of biological process quick fermentation vegetables. Comprise the steps: vegetable cleaning, cutting, put into pickle production container, add the pickled vegetable fermentation liquor of vegetables quality 35% subsequently, sealed vessel; Control temperature carries out the fermentation of 10 hours at 30 DEG C, and the plant lactobacillus bacterium powder control temperature adding vegetables quality 0.2% subsequently carries out 15 hours fermentation at 15 DEG C; Container sealing during whole fermentation; Complete seasoning of fermenting is dewatered: pickles add after dewatering pickles content 0.5% garlic, 0.2% red chilly powder, the fresh ginger of 0.1%, the monosodium glutamate of 0.1% or other food flavourings be pulverized and mixed liquid, then sell through vacuum packaging refrigeration.
Plant lactobacillus is CGMCC11763.
Claims (4)
1. a production method for biological process quick fermentation vegetables, comprises the steps: vegetable cleaning, cutting, puts into pickle production container, adds the pickled vegetable fermentation liquor of vegetables quality 15～35% subsequently, sealed vessel; Control temperature carries out the fermentation of 10～30 hours at 15～30 DEG C, and the plant lactobacillus bacterium powder control temperature adding vegetables quality 0.2-2% subsequently carries out 5～15 hours fermentation at 15～25 DEG C; Container sealing during whole fermentation; Complete seasoning of fermenting is dewatered: pickles add after dewatering pickles content 0.5～2% garlic, 0.05～0.2% red chilly powder, the fresh ginger of 0.1～1%, the monosodium glutamate of 0.05～0.1% or other food flavourings be pulverized and mixed liquid, then sell through vacuum packaging refrigeration.
2. the production method of a kind of biological process quick fermentation vegetables according to claim 1, described plant lactobacillus is CGMCC11763.
3. the production method of a kind of biological process quick fermentation vegetables according to claim 1 and 2, comprises the steps: vegetable cleaning, cutting, puts into pickle production container, add the pickled vegetable fermentation liquor of vegetables quality 25% subsequently, sealed vessel; Control temperature carries out the fermentation of 20 hours at 25 DEG C, and the plant lactobacillus bacterium powder control temperature adding vegetables quality 0.8% subsequently carries out 10 hours fermentation at 20 DEG C; Container sealing during whole fermentation; Complete seasoning of fermenting is dewatered: pickles add after dewatering pickles content 1% garlic, 0.2% red chilly powder, the fresh ginger of 0.5%, the monosodium glutamate of 0.08% or other food flavourings be pulverized and mixed liquid, then sell through vacuum packaging refrigeration.
4. the production method of a kind of biological process quick fermentation vegetables according to claim 3, comprises the steps: vegetable cleaning, cutting, puts into pickle production container, add the pickled vegetable fermentation liquor of vegetables quality 15% subsequently, sealed vessel; Control temperature carries out the fermentation of 10 hours at 30 DEG C, and the plant lactobacillus bacterium powder control temperature adding vegetables quality 0.2% subsequently carries out 5 hours fermentation at 25 DEG C; Container sealing during whole fermentation; Complete seasoning of fermenting is dewatered: pickles add after dewatering pickles content 2% garlic, 0.05% red chilly powder, the fresh ginger of 0.1%, the monosodium glutamate of 0.1% or other food flavourings be pulverized and mixed liquid, then sell through vacuum packaging refrigeration.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222012A (en) * | 2017-07-11 | 2019-01-18 | 罗华 | A kind of acid pepper of fermentation and preparation method thereof |
| CN109619502A (en) * | 2019-01-17 | 2019-04-16 | 青州市菌之味食品有限公司 | A kind of microbial fermentation pickled vegetable making technique |
| CN110106112A (en) * | 2019-05-08 | 2019-08-09 | 北京农学院 | A kind of mixing probiotics of fermented vegetable, fermented vegetable and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101904478A (en) * | 2010-08-08 | 2010-12-08 | 邵素英 | Vegetable bioprocessing production method |
| CN104397632A (en) * | 2014-09-28 | 2015-03-11 | 天津天绿健科技有限公司 | Fermented capsicum product and preparation method thereof |
| CN104845912A (en) * | 2015-05-27 | 2015-08-19 | 福建省农业科学院 | Lactobacillus plantarum |
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- 2015-12-31 CN CN201511035040.0A patent/CN105661393A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904478A (en) * | 2010-08-08 | 2010-12-08 | 邵素英 | Vegetable bioprocessing production method |
| CN104397632A (en) * | 2014-09-28 | 2015-03-11 | 天津天绿健科技有限公司 | Fermented capsicum product and preparation method thereof |
| CN104845912A (en) * | 2015-05-27 | 2015-08-19 | 福建省农业科学院 | Lactobacillus plantarum |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222012A (en) * | 2017-07-11 | 2019-01-18 | 罗华 | A kind of acid pepper of fermentation and preparation method thereof |
| CN109619502A (en) * | 2019-01-17 | 2019-04-16 | 青州市菌之味食品有限公司 | A kind of microbial fermentation pickled vegetable making technique |
| CN110106112A (en) * | 2019-05-08 | 2019-08-09 | 北京农学院 | A kind of mixing probiotics of fermented vegetable, fermented vegetable and preparation method thereof |
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