Sometimes, to achieve more uniform pickle quality, natural microorganisms are first destroyed and the cucumbers are fermented using pure cultures of P. cerevisiae and L. plantarurn.

• 有时,为使酸黄瓜的品质更均一,先破坏天然的微生物,然后用纯的啤酒片球菌和植物乳杆菌发酵。