Abstract: The lactic acid bacterial strains were isolated and identified from 5 pickled radish samples collected from Enshi area,and the product quality of pickled radish fermented by isolates were also evaluated. The results indicated that 18 lactic acid bacterial strains were identified as Pediococcus pentosaceus belonged to Pediococcus,and Lactobacillus alimentarius,L. brevis,L. paracasei,L. fermentum and L. plantarum belonged to Lactobacillus,respectively. Meanwile,8 of which were identified as L. plantarum. The analysis of texture indicated that hardness and friability were higher in pure fermented pickled radish samples. The analysis of electronic nose indicated that the response value of sensor W1C,W3C and W5C were higher in major radish water samples fermented by lactic acid bacterial strains. It was worth mentioning that pickled radish samples fermented by L. paracasei HBUAS51063 and L. plantarum HBUAS51053 had better quality based on principal component analysis. Thus,L. plantarum was the domain bacterial species in pickled radish samples,and pure fermentation of lactic acid bacterial could improve the quality of pickled radish.