The aim of this study was to investigate the effect of inoculated fermentation on the quality of Chinese sauerkraut.To this end we studied a co-culture system consisting of Lactobacillus paracasei (L1),Lactobacillus buchneri (L5) and Bacillus coagulans (B.c) during inoculated sauerkraut fermentation.The nitrite concentrations in pickled cabbage inoculated with starter cultures of Lactobacillus paracasei (L1),Lactobacillus buchneri (L5) and Bacillus coagulans (B.c) were significantly lower than those in the spontaneous fermentation system during the whole fermentation process.In addition,coculture of Lactobacillus paracasei (L1),Lactobacillus buchneri (L5) and Bacillus coagulans (B.c) during the production of sauerkraut increased the formation of amino acid,Vc and L-lactic acid in the pickled vegetables.Using food professionals according to sensory quality evaluation index system of pickled cabbage scoring,the sensory of inoculated and naturally fermented Chinese sauerkraut was compared with that of the sauerkraut inoculated with starter cultures,including color,aroma,taste,and brittleness.The structure of the microbial community during the production of sauerkraut suggested the improved quality of inoculated Chinese sauerkraut.These results may indicate a new strategy to enhance the quality of Chinese sauerkraut.