Ecological characteristics of traditional fermented food include microbial diversity and variability.With the research about microecology,the abundance,evenness and evolution regularity of microbes were revealed in the process of fermentation.The interaction between microorganisms and other factors,which include substrate,the environment and microbes,were explored.In this paper,the occurrence,development and the ecological succession process of lactic acid bacteria from traditional fermented foods such as Korean kimchi,sourdough,fermented sausage and kefir were analyzed.And the technical methods,which used in the study of food microecology,were elaborated.It can provide reference for the study of the traditional food and improve the level of traditional fermented food research in our country.