Abstract: The study was carried out with fresh red radish as raw material,and inoculated lactic acid bacteria which isolated from spontaneous fermentation pickle Leuconostoc lactis,Lactococcus lactis,Weissella cibaria,L.plantarum and L. fermentum,inoculating fermented pickle separately. The flavor of fermentation radish pickles by measuring the pickle's lactic acid bacteria phase,total acid,volatile components and organic acid were studied.The results indicated that the fermentation at the end of the inoculation of different lactic acid bacteria fermented with lactic acid bacteria on the number of living bacterium fungus were similar,which about 7.0lg CFU/m L,the lactic acid bacteria in different pickles were almost L. plantarum; Most of the total acid content in different lactic acid bacteria fermentation pickles were more than 4g/kg; they had no much difference in different lactic acid bacteria fermentation pickles about organic acids and volatile components.