It can be classified as two kinds of fermentation in vegetable according to the microorganism origin,one is natural fermentation and the other is inoculating fermentation.

• 蔬菜发酵据微生物来源有自然发酵和接种发酵加工方式,这2种发酵体系中乳酸菌为优势发酵菌种,不同的乳酸菌在发酵过程呈现一定的消长规律。