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.
本文综述了饲粮中添加风味剂对猪采食量的影响及其作用机理，为相关试验提供理论依据。
This paper reviewed the effects and mechanisms of feed flavor added into pig's diets in order to providing a theoretical basis for further research.
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.
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