Abstract:The strains that can effectively remove off-flavor from red radish pigment were screened with the sensory score and the content of red radish pigment as the indexes.Then，the fermentation conditions of the strains were optimized.The results showed that four strains（Saccharomyces cerevisiae，Aspergillus niger，Aspergillus oryzae，and Rhizopus oryzae）demonstrating good performance of removing off-flavor from red radish pigment were screened out.The fermentation conditions were optimized as the inoculation amount of 2%，the ratio of 2∶2∶1∶0 of the four strains，and fermentation at 30℃ and pH5.0 for 60 h.Under these conditions，the sensory score of the red radish pigment was 8.70±0.07，and the yield of red radish pigment extraction was 0.022 mg/g.