In this test 2 Lactobacillus strains (named Lact.chili.6 and Lact.chili.8) were isolated, selected and adapted to fermented piece of broken verdure chili. The results of Lact. chili.6 and Lact.chili.8 showed that with obvious lactic acid productivity , inhibition effect to corruptive microbes, low nitrite content in product, steady acidity in fermentation anaphase and the storage life of product was obviously prolonge...