Abstract:To improve the quality and reduce the fermentation time, we used three factors and three levels Box-Behnken tests to optimize conditions for fermented pickled potherb mustard-DaoDu. Lactobacillus d-1was used as fermentation which obtained from pickled potherb mustard-DaoDu made by conventional methods. The corresponding regression models were established with the sensory evaluation values and the viable count of Lactobacillus. The results showed that the optimal fermentation conditions were salt 5.20%, pH4.60, inoculation amount 5.00%. The quality of pickled potherb mustard-DaoDu is good. This study provides technical support to industrial production of pickled potherb mustard-DaoDu.