Abstract: The Leuconostoc throughout spontaneous fermentation of three kinds of Sichuan pickles were analyzed. Four strains of different colony morphology were separated, and named MC-1, MC-2, MC-13, J-5. J-5 only existed in the bean pickle, others existed in all kinds of pickles. After some physiological and biochemical tests and sequencing the 16SrDNA sequence of the four strains, MC-1 was identified as L.lactis, and MC-2 was L.mesenteroides subsp.dextranicum, MC-13 was L.citreum and J-5 was L.pseudomesenteroide. Dynamic results showed that L.lactis and L.mesenteroides subsp.dextranicum were the dominant Leuconostoc, they presented in the brine as soon as vegetables pickled, L. citreum presented in the 2 ~ 4th day and disappeared soon, L.pseudomesenteroide existed in 3⁹th day. All the L.lactis disappeared till the 11th day.