Reviews on research progresses and actual problem on pickles;

Application of biologic preservative on production of nutrimental strengthened pickles by intensified fermentation;

The quality control of pickled vegetable and its influencing factors;

Study on nitrate reductase activity during the fermentation of pickled vegetable;

The pickled vegetable is a vegetable product,which has a long history and local characteristics and is loved very much by domestic.

Application of Siraitia grosvenori to the lactic acid bacteria fermented food of pickle;

Progress of the research on the fermented pickle's production;

The influence of spices on the growth of yeasts in Sichuan pickle;

Research of Lactobacillus in Sauerkraut Production;

Objective To isolate and identify lectin-producing lactobacillus from sauerkraut juice.

In order to obtain probiotic starters of sauerkraut, 59 strains were isolated from 15 samples of brine through comparing sizes of dissolved calcium circle.

On Katherine Mansfield s A Dill Pickle;