东北有着腌渍酸菜的历史,但在家庭腌渍酸菜的过程中经常会闻到一种难闻的酸臭气味,污染环境。本课题研究旨在通过人工接种优良的乳酸菌,抑制白菜上的有害微生物,与自然发酵菜进行对比试验,探索出人工接种乳酸菌快速发酵酸菜的新方法,提高酸菜质量,保障人类健康,使酸菜这一季节性蔬菜能四季生产,全年供应,为工厂化生产酸菜奠定基 The northeast has a history of pickled sauerkraut, but in the process of pickling sauerkraut in the home, it often smells a foul smell and fouls the environment. The subject of this study aims to artificially inoculate fine lactic acid bacteria, inhibit the harmful microorganisms on cabbage, and conduct comparative experiments with natural fermented vegetables to explore a new method of artificially inoculating lactic acid bacteria to rapidly ferment sauerkraut, improve sauerkraut quality, protect human health, and make sauerkraut. A seasonal vegetable can be produced in four seasons, supplied throughout the year, laying the foundation for factory production of sauerkraut