Abstract: 11 lactic acid bacteria strains were separated from three kinds of traditional fermented vegetables(cabbage radish, and pimiento),and primarily identified and screened in this paper.The results showed that the lactic acid bacteria strains are obviously dffferent,most of them exists in bacilliform and spherical foral;Short Lactobacillus is mainly found in fermented radish, while short Lactobacillus and Pediococcus combined are primarily found in fermented pimiento;whereas Streptococcus and small Lactobacillus are dominating in fermented cabbage.Besides the above lactic acid bacteria,there are also three other kinds of lactic acid bacteria:Brochothix,Erysipclothrix and Enterococcus also.Lactobacillus diffused widely in three vegetables.There are also acid nitrite producing strains existed in the three fermented vegetables.Specitically,Enterococcus separated from pimento must not be used as pure fermentation strain because of high nitrite producing capability.Different strains show much different capability in producing acid and different flavor during pure fermentation;For pure fermentation of radish,four strains were screened to give good taste and flavor,low salinity,rapid acid producing,long shelf-life and strong capability of restraining bad microorganism. The fermented time can be controlled in seven days,and pH can be achieved below pH4.

Key words: fermented vegetables, lactic acid bacteria, pure fermentation, nitrite