自然发酵，是利用自然环境中的微生物进行发酵的过程。谷类靠天然野菌种自然发酵，发酵过的面食松软并且容易消化，矿物质在酸化的过程中能被舒适吸收、利用。发粉与市面上卖的酵母菌则没有此功效。
Objective: The separation,identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
目的:对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
参考来源 - 泡菜中植物乳酸菌的筛选与鉴定The results of orthogonality experiment showed that: the addition of trahalose, glycerol and skim milk were 20%, 12%, 6% for L. sanfranscensis and 5%, 12%, 4% for spontaneous fermentation.
正交实验结果表明,在旧金山乳杆菌酸面团发酵剂冷冻干燥中,海藻糖、甘油、脱脂乳粉的添加量(燕麦粉为100%)依次为20%、12%、6%;自然发酵为5%、12%、4%,乳酸菌的存活率接近90%。
参考来源 - 乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究The solid-fermenter of Vinegar of Persimmon virgin pulp with no added microbial strain is tested in this experiment. Isolation, Screening of Yeasts, on base of satisfying requirements of brewing persimmon vinegar, but more emphasizes the performance of producing fragrant.
得到以下结论:1.以自然发酵的柿子原浆果醋的发酵醪为试验材料,对其中的酵母菌进行分离筛选,分离出优势酵母菌(JM2)。
参考来源 - 自然发酵柿子果醋优势菌种分离鉴定与陈酿过程理化变化研究·2,447,543篇论文数据，部分数据来源于NoteExpress
所有自然发酵的产品都是好的：生活酸奶，酸菜，天然醋等。
All naturally fermented products are good: live yogurt, sauerkraut, natural vinegar, etc.
在此条件下对自然发酵和接种发酵的风味成分进行了分析比较。
Upon these conditions, the flavor components of natural fermentation and inoculating fermentation sauerkraut were analysed comparatively.
目的：对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
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