Pickled cabbage
Details
Pickled cabbage
Product details
Strains’combination：lactobacillus plantarum, pediococcus pentosaceus;
Product usage: souse various vegetables;
Product characteristics:
1. Shorten sousing period, lower the risk of bacterial inflection through strains’optimizing;
2. Rich in lactic acid and various antibacterial substance, inhibit growth of infectious microbe, decrease addition of preservative in production, improve products’safety;
3. Better stability, secure the same flavor and mouthfeel in different lots;
4. Bio-safe, decrease the formation and sediment of bioamine&nitrite, degrade pesticide residue;
5. Optimize environmental benefit, decrease wastewater quantity and saltness in wastewater largely, lower cost of wastewater treatment.