What bacteria are in pickle juice?

The sauerkraut we usually come into contact with is fermented by fermenting bacteria. These bacteria act on vegetables, because the process of transforming into nitrite cannot be completed without nitrate reductase, so no phosphite will be produced. This fungus is a beneficial bacterium.

The nitrite content in pickled vegetables does not change forever, but changes in a curve with the length of pickling time. At first, the content of nitrite will reach a peak with the passage of time, but with the extension of curing time, it will gradually decrease until it falls to a safe dosage range. Therefore, pickles without flue do contain high nitrite nephritis, which is not suitable for eating, but the nitrite content of pickled pickles is within the acceptable safety range of human body.