对中国传统米发糕发酵剂进行改良，将植物乳杆菌DMDL9010（Lactobacillus plantarum DMDL9010）和德氏乳杆菌保加利亚亚种DMDL-H1（L. delbrueckii subsp.bulgaricus DMDL-H1）按质量比1：1复配，与安琪酵母协同发酵米发糕，确定其最佳添加量。结果表明，复合乳酸菌发酵剂添加量（质量分数）为6%时，米发糕感官评价和质构品质最佳。以顶空固相微萃取-气相质谱检测出复合菌米发糕具有22种挥发性风味物质，与传统米发糕相比，复合菌米发糕具有更丰富的酯类物质。对不同温度（4、28、37℃）和不同包装方式（真空包装、气调包装（50%CO₂+50%N₂）、密封袋装）下的复合菌米发糕储存特性进行探究，结果表明，以气调包装并储存于28℃有利于保持复合菌米发糕的感官品质，并能显著降低硬度和咀嚼性。

The study aims to optimize the starter culture of Chinese traditional fermented rice cake.Lactobacillus plantarum DMDL9010 and L. delbrueckii subsp.bulgaricus DMDL-H1 at the ratio of 1：1 were deployed in the batter fermentation and co-fermented with Anqi yeast to ascertain the optimal addition of compound lactic acid bacteria.It turned out that the rice cake got high sensory score and the best texture when the optimal addition of compound lactic acid bacteria was 6%.Twenty two aroma compounds were detected in the co-fermented rice cake by headspace-solid-phase microextraction gas chromatography mass spectrometry （HP-SPME-GCMS）.Compared with the traditional one，compound lactic acid bacteria fermented rice cake was rich in esters.The investigation of sto-rage property of co-fermented rice cake in different storage temperature （4，28，37℃） and package methods （vacuum package，modified atmosphere packaging （50% of CO₂ + 50% of N₂），sealed package） showed that modified atmosphere packaging with 28℃ storage temperature can effectively maintain the sensory quality of co-fermented rice cake and significantly decrease the hardness and chewiness of it.