Abstract: In order to shorten the production cycle and improve product quality and safety, Leuconostoc mesenteroides, Lactobacillus zeaze, Lactobacillus paracasei, Lactococcus lactis were used for the fermentation of dried turnip, and compared with natural fermentation.The results indicated that the inoculated fermentation and natural fermentation p H value decreased firstly then remained stable during fermentation time.Inoculated fermentation and natural fermentation nitrite content increased firstly then decreased during fermentation time, and inoculation fermentation nitrite content were much lower than the natural fermentation ( p < 0.05) at 55 d. Leuconostoc mesenteroides and Lactobacillus zeaze nitrite peak appearing time were 22 d earlier than Lactobacillus paracasei, Lactococcus lactis and natural fermentation. Inoculated fermentation and natural fermentation total acidity, volatile acid, volatile esters and free amino acid had rising trend during fermentation time. Lactic acid bacteria inoculation could increase the fermentation rate of dried turnip, reduce the nitrite content and improve product quality, while the performance of Leuconostoc mesenteroides was the best.