乳酸菌在调味品中起到重要作用，其代谢产物乳酸可改变调味品的滋味和气味，

Lactic acid bacteria play an important role in condiments. Its metabolite, lactic acid, can change the taste and smell of condiments. For example, proper lactic acid in white wine can make the wine full-bodied, stable in aroma, and eliminate bitterness and spicy taste; in vinegar, The lack of non-volatile acids such as lactic acid, citric acid, and succinic acid will lead to poor aftertaste and uncoordinated. The presence of lactic acid can make the acetic acid taste long, soft and delicious; in soy sauce, salt-tolerant lactic acid bacteria usually exist, such as halophilic Pediococcus plays a considerable role in the aroma, taste and color of soy sauce.

Lactic acid bacteria play an important role in condiments. Lactic acid can change the taste and smell of condiments, such as proper lactic acid in Baijiu can make wine body thick and stable, and eliminate bitter and spicy taste. In vinegar, the lack of lactic acid, citric acid, succinic acid and other non-volatile acids will lead to poor aftertaste and disharmony; In soy sauce, salt tolerant lactic acid bacteria, such as Pediococcus halophilus, play a significant role in the flavor and color of soy sauce.<br>

Lactic acid bacteria play an important role in condiments, and its metabolite lactic acid can change the taste and smell of condiments. For example, proper lactic acid in liquor can make the wine full-bodied, stable in aroma and eliminate bitterness and spicy taste; In vinegar, the lack of non-volatile acids such as lactic acid, citric acid and succinic acid will lead to poor and uncoordinated aftertaste, and the existence of lactic acid can make acetic acid taste long, soft and delicious; In soy sauce, there are usually salt-tolerant lactic acid bacteria, such as Pediococcus halophilus, which play a considerable role in the flavor and color of soy sauce.