发酵食物，如：酸菜、韩国泡菜和日本豆酱面是益生元和益生菌的结合体，被称作合成菌。
Fermented foods, such as sauerkraut, kimchi and miso, are combinations of probiotics and prebiotics, known as synbiotics.
试验结果表明，加热杀菌不适宜泡菜、酸菜的贮藏，抽真空包装结合冷藏是保存泡菜、酸菜的最佳工艺。
The results showed that thermal sterilization was unsuitable to the storage of pickled vegetables and vacuum package combined with low temperature storage was the optimum method process.
探讨了真空包装、低温、加热杀菌等方法对保持泡菜、酸菜固有优良品质的影响。
The experiments inquired into the influences of vacuum package, low temperature storage and thermal sterilization etc. on keeping the inherent fine quality of pickled vegetables.
是腌渍酸菜、泡菜、辣白菜和贮藏鲜白菜的理想品种，是东北地区菜农的新选品种。
Is a pickled vegetable, pickles, spicy cabbage and storage of fresh cabbage in northeast China, is the ideal varieties of new varieties of selected vegetable.
是腌渍酸菜、泡菜、辣白菜和贮藏鲜白菜的理想品种，是东北地区菜农的新选品种。
Is a pickled vegetable, pickles, spicy cabbage and storage of fresh cabbage in northeast China, is the ideal varieties of new varieties of selected vegetable.
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