Guobo Sun
Abstract
The nitrite contents in pickles produced by inoculated fermentation or natural fermentation were compared.The results indicated that the nitrite content in inoculated-fermented pickle was evidently decreased compared with natural-fermented pickle.Besides,the manual inoculation shortened the fermentation time.
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The nitrite contents in pickles produced by inoculated fermentation or natural fermentation were compared.The results indicated that the nitrite content in inoculated-fermented pickle was evidently decreased compared with natural-fermented pickle.Besides,the manual inoculation shortened the fermentation time.
Key concepts: Fermentation, Nitrite, Inoculation, Food science, Chemistry, Biology, Nitrate, Horticulture