Suan-cai is a traditional fermented food made in China. In this study, Lactic acid bacteria and Escherichia coli colonies of 10 commercially available fermented suan-cai samples were detected using the plate count method. The results showed that the colonies of Lactic acid bacteria involved in samples ranged from 100 to 1.8x10~9 CFU/ml. Among the samples, samples 3, 6, 8, and 9 met to the national standard, and only sample 3 was bagged samples. The number of E. coli colonies of 10 samples was little difference, ranging from 2.5x10~4 to 1.4x10~6 CFU/ml. Sample 9 contained the highest E. coli colonies that might be related to the deterioration of the sample. The texture quality analysis of suan-cai samples was also tested. It indicated that the quality of commercially available fermented suan-cai needs to improve.
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