Abstract:Samples of naturally fermented Zha-Chili were collected from Enshi in Hubei Province，China.The traditional cultivable method was use to isolate and identify the lactic acid bacteria （LAB），and the isolated strains were used to ferment pickles.Using electronic nose，electronic tongue and organic acid，the fermentation characteristics of these lactic acid bacteria were evaluated.The results showed that the 20 strains isolated from Zha-chili were identified as Lactobacillus plantarum-group.The different Lactobacillus isolates had a greater effect on the flavor substances such as methane，organic sulfide，terpenoid，and ethanol in pickle water （p<0.05），however，the effect of Lactobacillus isolates on ammonia，aromatic，alkanes，and hydrogen odors in pickle water samples was not significant.The sour taste of pickle water samples fermented by lactic acid bacteria HBUAS51135，HBUAS51141，HBUAS51146，HBUAS51153，HBUAS51155，HBUAS51156 and HBUAS51157 were significantly higher than that not treated without LAB（p<0.05），and the values of bitterness，astringency，aftertaste A and aftertaste B were also lower.According to the analysis，the main organic acids in pickle water were lactic acid and acetic acid，and the content of lactic acid in the pickle water fermented by lactic acid bacteria HBUAS51131，HBUAS51134，HBUAS51136，HBUAS51141，HBUAS51150，HBUAS51155，and HBUAS51156 were higher than 9.20 g/L.So，the fermenting property of strain HBUAS 51141 and HBUAS 51156 were better to be developed for pickle composite starter made of Vigna unguiculata.