ANALYSIS OF LACTICS POPULATIONIN FERMENTATION OF THE CHINESE CABBAGE
酸白菜发酵中乳酸菌群的分析

In this paper, analysis of microorganisms flora during the process of fermentation of the Chinese Cabbage with inoculation was compared with that of natural fermentation. In the former case 6 Lactobacillus spp. was found and number of these bacteria reached to 109 per ml. Only 2 Lactobacillus spp. was found in the latter, the number was 108 per ml. With inoculation, number of other microorganisms decrease to 10% of that in natural process. Results indicated that inoculation accelerated the fermentation, one cycle need 4-5 days only, VC content in products was 80% higher also.