Abstract: Using cabbage juice as the substrate, the fermentative ability of some facticacid bacteria strains were studied, which affirmed Lactobacillus acidophilus as the primary fermenatative species. Cultivated together with oxytolerant Bifidobacterium adolescentis, lactobacillns acidophilus. Showed excellent abilicy of symbiotic fermentation. The specific pricedures are as follows: Nacl 1%, protein powder of soybean 2% and glucose 2% are added into me cabbage juice, kept at the temperature of 37℃ for 24 hours, the juice produced more than 108/ml cells of the mixed bacteria. This culture can be used as fermentative starter, helping produced acid cabbage of good quality, delicious taste and high nutrition.

Key words:  , Cabbage juice； bactobacillus acjdophilus； Bifidobacterium adolescentis； Lactie acid fermentation；