Abstract: Totally 53 strains were separated from fermented pickled vegetable commercialized in northwest China. Four excellent strains such as AC-5 with high acid-producing rate, Y7 with moderate mellow taste, L5 with 78.17% nitrite-degrading capacity and L8 with the highest acceptability for fermentation flavor were screened out by single strain fermentation, molecular identification, physiological and biochemical tests, acid production and nitrite degradation. These strains can provide highly effective fermentation for northwest pickled vegetable.

Key words: pickled vegetable, directed vat set (DVS), composite bacterium agent, isolation and identification, fermentation performance, nitrite