Abstract: The purpose of this study was to develop a fermentation strater culture and to optimize the fermentation conditions for fermented cabbage production. In this study, 16 strains including single strains of Lactobacillus plantarum, Lactobacillus pentosus and Leuconostoc mesenteroides isolated from Sichuan pickles and their combinations were first tested. Two different strain combinations were then selected out of them based on fermentation speed, nitrite content and fermented cabbage flavor for the optimization of fermentation by response surface methodology. The results showed that the optimal condition for cabbage fermentation by a mixture of Leuconostoc mesenteroides and Lactobacillus pentosus (1:2) or Leuconostoc mesenteroides Lactobacillus pentosus, and Lactobacillus plantarum(1:1:1) were 4 g/100 mL salt, 0.2% of inoculum size and 25 ℃ of fermentation temperature. Main effect analysis showed that salt concentration had the greatest effect on total acidity of fermented cabbage, followed by fermentation temperature and then inoculums size.

Key words: inoculated fermentation, vegetables, lactic acid bacteria, response surface analysis