Abstract:To screen lactic acid bacteria suitable for inoculating fermented vegetables and improve the safety and quality of fermented vegetable food， lactic acid bacteria were isolated from fermented vegetable foods collected from Liuzhou and Nanning， Guangxi Zhuang Autonomous Region， using MRS medium. After acid production， physiological， biochemical， and molecular biological identification， three catalase-negative strains with acid-producing capabilities were obtained and identified as Levilactobacillus brevis， Enterococcus hirae，and Weissella cibaria. The analysis of antibacterial properties showed that all three strains exhibited good inhibitory effects against common food-borne pathogens. The three strains were inoculated into mustard greens for fermentation. The lactic acid content increased significantly， while the nitrite content decreased significantly during fermentation， which improved the probiotic properties and safety of the fermented products. The identification of these three strains laid a foundation for the development and application of probiotics， provided a theoretical basis for inoculated fermentation of vegetables， and has potential application value in fermented vegetable food.