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Variance of main components in pickle juice during natural fermentation

Ran Yanhong,Huang Xuesong,Yu Shujuan  
The variance of main components in pickle juice during nature fermentation(30℃)and the its relation with the growth of lactic bacteria was analyzed The result showed:the changes of salt,glucose ,titratable acidity and vitamin C(Vc)content in the juice of different material pickles had the same trend;salt did nod act as nutrient to lactobacillus;content of Vc was increased with fermentation time prolonged ,the cabbage pickle did not have the good flavor which maybe caused by the lactobacillus strain
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