Malolactic fermentation(MLF) is the key productive step to reduce the acidity and let the taste of wine balance. The aromatic composition of wine was changed and the stability and quality of products would be improved after MLF. It has an important significance for keeping the terrior characters of wine to filter the fine strains from the lactic acid fermented products of wine regions. 5 kinds of traditional lactic acid fermented food were selected from wine region of Gansu province during experiment. MRS c...