Abstract:Fermented vegetables，which have the characteristics of unique flavor，long shelf life，and high health value，are products of vegetables fermented in natural conditions or by adding starter cultures.Microorganisms from the environment and starter culture affect the color，taste，nutrition，and food safety of fermented vegetable products.An in-depth understanding of the succession and metabolic functions of fermented microorganisms will help to solve the production problems of fermented vegetables，such as seasoning，color protection，and preservation.In this paper，the types and succession of microorganisms in the process of vegetable fermentation were briefly introduced，and then the effects of microorganisms on the quality of fermented vegetables were elaborated.Finally，the application of microorganisms in fermented vegetables was discussed，so as to provide a reference for improving the quality of fermented vegetables and helping the development of new fermented vegetables.