本文以方便廉价的泡豇豆为原料，测定泡菜中的乳酸菌的最高耐受加热温度、OD值和产酸能力，经过温度梯度试验得出泡菜中的乳酸菌的最高耐受加热温度为35~40 ℃，但是经过高温处理后泡菜中的乳酸菌的OD值差异显著，且产酸能力明显下降。

The highest resistant temperature, OD value and acid-producing ability of lactobacillus in pickle was measured. It was found that the highest temperature was 35~40 ℃. After a high-temperature treatment, the OD values of lactobacillus was significantly changed and its acid-producing ability was evidently lower.