Abstract: Lactic acid bacteria which were useful for the vinegar fermentation, was screened in this study in order to slove these problems such as:short sour feeling, less flavors and so on. The lactic acid bacteria were identified as the Lactobacillus plantarum. Then, the L. plantarum was used for the vinegar fermentation. It was found that the lactic acid was higher than the control by high performance liquid chromatography measurement.In the end of the fermentation, It was found that the content of lactic acid was increased by 2.1 times, and citric acid by 4.5 times. The content of the total acid was 5.36g/100 g, and the control was 6.37g/100 g. Ester flavors increased for 38.28% to 51.49% used by PME-PA method. These results indicated that the addition of lactic acid bacteria was useful to improve the flavor of vinegar fermentation.