UC知道论文求英文翻译!!谢谢
来源：百度知道 编辑：UC知道 时间：2024/06/14 06:52:32
蔬菜发酵加工是以各种蔬菜为原料，利用有益微生物的活动及控制其一定的生长条件对蔬菜进行加工的一种方式。蔬菜发酵加工的主要产品有泡菜和腌菜等 ，在产品加工过程中，均伴随着以乳酸菌为主的微生物生长代谢活动。蔬菜发酵体系是一种微生态环境，其中含有乳酸菌、酵母菌干醋酸菌等多种微生物。人工接种乳酸菌在泡菜中，可降低泡菜中亚硝酸盐残留量，提前亚硝峰值出现的时间，且人工接种发酵泡菜可以加快发酵速度，缩短发酵时间，乳酸的大量产生抑制了杂菌感染，使泡菜成品率提高。并且改善了泡菜Pickle;的风味，提高泡菜品质。
That vegetable ferments processing is to take various vegetable as raw material , the certain growth condition making use of whose to activity having benefit microorganism and controlling carries out one kind of way processing on vegetable. The main products that the vegetable fermentation processes is having pickled vegetables and pickled vegetables etc. , is accompanying the microorganism growth supersession activity giving first place to the lactobacillus in the process of product treating, equally. Vegetable fermentation system is one kind of tiny ecological environment , contains various microorganisms such as lactobacillus , dry saccharomycetes acetic acid bacterium among them. And the manpower inoculates with a lactobacillus in pickled vegetables , may reduce residual amounts of pickled vegetables middle nitrite, ahead of time sub saltpetre peak value appears time, the manpower inoculates with the pickled vegetables fermenting being able to accelerate the speed fermenting , s