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.

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然而预处理过程不可避免地使秸秆在高温或化学催化作用下过度降解，并伴随着副产物的产生，对后续微生物发酵有抑制作用。

While, over degradation unavoidably occurs under high temperature and chemical catalytic action, and by-products formed at the same time will inhibit the following microbial fermentation.

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