以草菇为原料，采用植物乳杆菌dy-1(Lactobacillus plantarum dy-1)为发酵菌株，通过单因素和正交试验对草菇泡菜发酵工艺进行优化。以烫漂后草菇脆度和色差为指标，优化的烫漂工艺参数为：柠檬酸添加量2 g/L，CaCl2添加量6 g/L，食盐添加量10 g/L，烫漂时间9 min。以发酵后草菇泡菜的酸度和感官评分为指标，对草菇泡菜的发酵条件进行优化，影响草菇泡菜发酵的因素主次为蔗糖质量浓度>食盐质量浓度>发酵温度>植物乳杆菌接种量。将植物乳杆菌直投式发酵和自然发酵草菇泡菜成品进行对比，结果表明，植物乳杆菌直投式发酵泡菜发酵周期短，乳酸菌含量高，亚硝酸盐含量、霉菌数和大肠菌群数均低于国标限量，且口感酸爽，风味纯正。其理化、微生物和感官指标均优于自然发酵。

Processing of pickled Volvariella volvacea which was fermented by Lactobacillus plantarum dy-1 was studied in this paper. The fermentation techniques were optimized by single factor analysis and orthogonal experiments. First of all, according to the hardness and chromatic aberration, the optimized parameters of blanching were as follows: citric acid addition of 2 g/L, calcium chloride addition of 6 g/L, salt addition of 10 g/L, and blanching time of 9 min. The yield of acid and sensory scores were used as comprehensive evaluation indexes to evaluate the single factor experiments and orthogonal experiments, and the effects of the main factors on the fermentation of V. volvacea from high to low were sucrose concentration, salt concentration, fermentation temperature, L. plantarum dy-1 inoculum amount. The results demonstrated that Direct-Vat-Set method of L. plantarum showed shorter fermentation period, higher lactic acid bacteria content, lower nitrite content and the number of mold and coliform bacteria was below the national standard limit. In addition to enhancing the flavor of the products, their physicochemical, microbial and sensory properties were better compared with natural fermentation.