Suancai has a lengthy history and a wide range of categories, which has some influence on the pickled diet culture around the world. Suancai production is transitioning to a large-scale, standardized production due to the growth of the market. It has a unique flavor and is rich in nutrients, and its abundance of free amino acids, vitamins and phenolics has many positive effects on the human body. This review gives the types and history of suancai, as well as its impact on the world's pickled culture. The changes in nutritional composition and flavor of suancai during fermentation are summarized. It presented the production technology and influencing factors of the northeast suancai, examined the quality and safety issues in suancai, and put forth some ideas and opinions on the standardization development of the suancai industry. It also summarized the geographic distribution and flora diversity of pickles around the world. In order to provide some knowledge and guidance for the promotion of modern industrial production in the suancai industry.

Ciprofloxacin (CIP) is an antibiotic used to treat infections caused by bacteria. In this experiment, key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4 was researched under CIP stress. The results showed that the activities of hexokinase, pyruvate kinase, β-galactosidase and Na⁺, K⁺-ATPase after 1/2 minimum bacteriostatic concentration (MIC) CIP treatment were significantly decreased (P < 0.01). Gas chromatography-mass spectrometry was used to analysis the changes of main metabolites in the cells and principal component analysis and partial least square model were constructed. The results indicated that CIP could cause changes in intracellular fatty acids, carbohydrates and amino acids, and the mechanism of amino acid metabolism under CIP stress was significantly inhibited. L. plantarum DNZ-4 made stress response to CIP by regulating the ratio of saturated fatty acids and unsaturated fats. This experiment revealed the changes of growth and metabolism mechanism of L. plantarum DNZ-4 under CIP stress, which help to provide technical means for the development of effective probiotics preparation products.