Technical indicators: 

Effective viable bacterial count ≥ 10 billion/g (Lactobacillus plantarum)

Product Features:

1. Cost savings: Lactic acid bacteria fermentation and preservation of pepper not only saves about 20% of the cost of adding salt, but also saves the cost of transporting salt.

2. Quality: The chili peppers fermented and preserved by lactic acid bacteria have bright colors, rich nutrients and are spicy and delicious, avoiding shortcomings such as dark color, spicy flavor, and nutrient loss caused by high salinity, bitter and salty taste, and the need for desalination treatment in the later stage.

3. Safety and health: Lactic acid bacteria ferment to produce lactic acid, inhibit the survival of harmful bacteria, and ensure the health and safety of pepper products. Low salt or non salt storage methods to avoid the harm of high salt pepper to human health.

4. Short fermentation period: Lactic acid bacteria fermentation and preservation greatly shorten the fermentation and ripening cycle of pepper, reducing the inventory cost of pepper.

5. High economic benefits: This product has small consumption, significant effects, simple process, cost savings and improved enterprise benefits.

6. Suitable for industrial production: chili peppers that are not affected by the natural environment and are fermented and kept fresh by lactic acid bacteria have uniform and stable product quality.