为探明多代发酵泡菜中微生物多样性及理化指标的动态变化情况，采用可培养方法分离鉴定各代泡菜母水中的微生物，同时测定泡菜母水中的总酸、pH、亚硝酸盐、有机酸等理化指标。结果表明：乳酸菌是泡菜母水中的优势细菌，主要由Lactobacillus pentosus、Lactobacillus plantarum、Lactobacillus brevis和Lactobacillus citreum构成；酵母菌是优势真菌，主要包括Kazachstania exigua、Pichia membranifaciens、Candida tropicalis和Pichia kudriavzevii。随着发酵过程的持续，多代发酵泡菜及泡菜母水中亚硝酸盐含量逐渐降低，到后期稳定在0.63～0.81 mg/kg之间，远低于我国酱腌菜产品中的亚硝酸盐限量规定的20 mg/kg。多代发酵泡菜母水中总酸总体呈现增加的趋势，由1代0.58 g/dL增加至后期0.9 g/dL左右。泡菜母水中的有机酸主要包括酒石酸、琥珀酸、乙酸和乳酸4种有机酸。乳酸和乙酸随着发酵代数的增加逐渐积聚增多，到后期基本维持稳定。

In order to find out the dynamic changes of microbial diversity, physical and chemical indicators in the fermented Paocai, the microorganisms in the Paocai brine of each generation were isolated and identified by culturing method and the total acid, pH, nitrite, organic acids and other physical and chemical indicators were detected. The results showed that lactic acid bacterial and yeast were the dominant bacteria and fungi in the Paocai brine respectively. L.pentosus, L. plantarum, L. brevis and L. citreum were main lactic acid. K. exigua, P. membranifaciens, C. tropicalis and P. kudriavzevii were main yeast. The nitrite content of multi-generated fermented Paocai and brine decreased gradually, reaching 0.63-0.81 mg/kg in the later period, which was much lower than 20 mg/kg of nitrite in Chinese Paocai products. The total acid in the multi-generational fermented Paocai brine showed an increased trend from 0.58 g/dL to 0.9 g/dL in the last generation. There are abundant organic acids, organic acid salts in Paocai brine. Organic acids in Paocai brine mainly include tartaric acid, succinic acid, acetic acid and lactic acid. Lactic acid and acetic acid increased and accumulated with the increase of fermentation algebra. Finally they remained basically stable in the later period. The results revealed that the microorganisms and physicochemical basically remained steady in the later period in the multi-generational fermented paocai brine. The results of this study can provide data reference to guide the traditional Paocai industrialization.