Lactic acid bacteria are used when making pickles. Lactic acid bacteria ferment to produce lactic acid, which makes the dishes have a special flavor. At the same time, lactic acid bacteria are anaerobic bacteria, and it does not need oxygen to decompose organic matter. Therefore, the pickle jar should be covered and sealed with a circle of water to avoid the entry of outside air. Otherwise, if air enters, it will inhibit the fermentation of lactic acid bacteria and affect the quality of pickles. At the same time, capping can prevent the sour volatilization of lactic acid produced in the pickle jar and increase the humidity of the air in the jar.

So the answer is: Lactic acid bacteria? Lactic acid bacteria lactic acid