Study on the lactic acid bacteria number in fermented vegetables in the market

Lactic acid bacteria(Lactic Acid Bacteria) is a kind of fermentation of carbohydrates to produce lactic acid bacteria,which are widely used in fermented foods. It is a beneficial flora in Fermented vegetables. Kimchi is mainly formed by the fermentation of lactic acid bacteria fermented vegetables.This study,on food safety point of view,determines the amount of lactic acid bacteria from samples of 20 kinds of fermented vegetables(Chinese Cabbage,cucumber,radish,pepper ) .