Two pepper varieties,CF2 with small fruit pepper and CF6 with middle fruit pepper,were selected from purification and rejuvenation of Xiaomi pepper,a special local pepper variety,to solve its degeneration,low yield and high bad fruit rate.

The shape,colour,flavor,crisp and quality of pickle Xiaomi pepper by added 4 additives with different concentrations in the processing was the same as fresh Xiaomi pepper and the indexes of sensory,physical chemistry and microorganism met the correlation standard.

Study on alcoholization of Lactobacillus drink of millet;

Study on mixing ferment yogurt with adding millet and soybean;