用上述制备的泡菜发酵风味剂制作泡菜，在大大缩短泡菜发酵周期的同时，提高泡菜风味。
By adopting the prepared pickle fermentation flavoring agent to prepare pickle, the pickle fermentation period can be greatly shortened, and the pickle flavor can be improved.
这种乳酸菌不但提供一种酸的风味来使泡菜成熟，而且通过抑制其它菌的生长而避免发酵过度。
This bacteria not only gives a sour flavour to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria.
如今虽然都不难在冬季获得新鲜的蔬菜，但是这种风味独特的腌制泡菜却已经成为一种让本地人难以割舍、甚至走向全球化的风味美食。
Today, fresh vegetables are not rare in winter, but pickles, with a unique flavour, have been indispensable for locals, and become popular worldwide.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
本发明涉及泡菜发酵风味剂的制备技术，属于生物技术领域。
The invention relates to a preparation process of a pickle fermentation flavoring agent, belonging to the field of biotechnology.
热狗通常和涂了番茄酱、芥末酱和风味佐料(一种由泡菜制成的佐料)的长条面包配在一起吃。
Hot dogs are usually served in a long bun with ketchup, mustard and relish (a condiment made with pickles).
本产品既保留了传统泡菜坛古色古香的风味和形状，又改进了结构中不太合理的部分。
The utility model has the advantages of maintenance of the traditional feature and the shape of a traditional vegetable-pickling jar and improvement of the unreasonable part of a structure.
本产品既保留了传统泡菜坛古色古香的风味和形状，又改进了结构中不太合理的部分。
The utility model has the advantages of maintenance of the traditional feature and the shape of a traditional vegetable-pickling jar and improvement of the unreasonable part of a structure.
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