摘要：Pickling cucumbers are used in various methods for commercial processing including brine fermentation. Cucumbers in the presence of appropriate concentrations of salt (NaC) and under suitable environmental conditions, will undergo fermentation by lactic acid bacteria. Although the number of lactic acid bacteria is usually quite low compared to the total number of microorganisms, the lactic acid bacteria eventually predominate due to the production of acids and other products which restrict growth and survival of other groups of microorganisms. In this paper microflora of occurrence during the lactic acid fermentation and interaction of microorganisms have been explained.
