This paper introduced a method that parted and filtrated strains from town-selling fermented cayenne,then confirmed the proportion of inter-strain.

• 本文介绍了通过采用菌种分离、菌种筛选等微生物学的方法对传统酢辣椒制作工艺进行了改进 ,并对分离、筛选出的菌种进行初步鉴定 ,确定菌种间的比例。