Abstract: As an important strain in the Chinese traditional pickles, the Lactic Acid Bacteria (LAB) is a research focus today.The LAB, including its influence to the flavor and quality of traditional pickles and its variation in the process of fermentation were summarized in this article.Besides, classification and identification of LAB, development of good inoculant were also elaborated.The article looked forward to the research directions in the future at the end of it.