{'fraction_non_alphanumeric': 0.01643835616438356, 'fraction_numerical': 0.010958904109589041, 'mean_word_length': 5.192090395480226, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
dentification and Mutagenesis of Lactic AciC Bacteria from Chinese Sauerkraut

In order to analyze the fermentation properties of lactic acid bacteria in Chinese sauerkraut and to improve acid production, 21 samples of Chinese sauerkraut from Inner Mongolia and Northeast China were collected and isolated with a Man-Rogosa-Sharpe(MRS) culture. Sixteen strains of lactic acid bacteria were identified by combining both phenotype and genotype methods. After activation,the 16 strains were inoculated into the MRS medium with a concentration of 4%and then incubated at 37 ℃. The p H and the absorbance of the culture were measured. The activated strains were then mutagenized in a field of 4 KV/cm mutation,with dosages administered within 20 minutes and 30 minutes, respectively. The variation curves of the p H and the absorbance of the culture were determined. The experimental results showed that the lactic acid bacteria isolated from the soup were identified as Lactobacillus and the acid production of the bacteria was significantly improved by the mutagenesis of the corona electric field.