| The technology of fermented vegetables has a long history, but the traditional natural fermentation technology has many disadvantages such as the unstable product quality. Traditional food has been promoted with the development of modern biotechnology.Fermentation technology based on bacterias was accepted for its criterion, security and criterion. This paper obtained lactic acid bacterias from the traditional fermented vegetables, and studied their application in fermentation technology.Sixty-nine strains of bacterias have been isolated from fermented kohlrabi and other fermentation vegetables. By the Gram stain , security checks and antibacterial test ,three lactic acid bacterias were obtained , which were L1, R9, L27,By the biocemically and molecular biologically identify test,the results showed that L1, was Lactobacillus.plantarum,L27 was Lactobacillus.brevis,and R9 was Leuconostoc.mesnteroides.The characteristics of growth were studied on L1,L27 and R9 .The results showed that the appropriate temperature for the growth of L1 and L27 was 35℃,while that of R9 was 30℃. The optimum pH range for the three strains was 6 ~ 6.5.Expanded culture for strains could be achieved using improved seed medium: 0.5% peptone, yeast extract 0.5%,corn pulp 4% ,tomato juice8% .The group with the three lactic acid bacterias was selected as the excellent fermentation agent, for both of its acid producing and taste were better than others. Applied the fermentation agent to kohlrabi and Potherb Mustard fermentation, products from new fermentation technology had stable quality and good taste, and whose total acid, proteins, amino nitrogen and pectic were better than those from natural fermentation . Compared with traditional natural fermentation , the kohlrabi fermentation period shortened from 120 d to 37 d, nitrite content was 0.87 mg / kg, Potherb Mustard fermentation period was shortened from 52 d to 21 d, and nitrite content was 0.58 mg / kg.
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