| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain a pickle composition capable of obtaining tasty and delicious pickles good at shelf life and storage quality without requiring thermostatic control and much labor. SOLUTION: This pickle composition comprises an ascospore lactobacillus and a fermentative material and is characterized by including 50-260 g common salt per 1,000 g of the fermentative material.</p> |
