Abstract:In view of the problems of long fermentation time and perishable leaves of naturally fermented sauerkraut，strains with strong acid-production ability and good bacterial inhibition were extracted from naturally fermented sauerkraut and artificially inoculated into mustard to shorten the fermentation time and improve the quality of sauerkraut.The fluctuation of pH levels during 32-hour fermentation of Lactobacillus alimentarius，L.plantarum，and L.casei screened out from naturally fermented sauerkraut in the fermentation broth was measured，which reflected the acid-production performance of the strains.The inhibition circle sizes of the target strains against three indicator bacteria，namely Escherichia coli，Salmonella，and Staphylococcus aureus，were measured by the Oxford penicillin cup method，which reflected the inhibition performance of the target strains.The results showed that L.plantarum and L.casei were screened out as artificially added strains.