Thirty-seven acid-producing bacterial strains were isolated from Sichuan Dongcai and its fermentation forth using 6 kinds of media. According to the production of acid,qualitative analysis of lactic acid and analysis of16S rDNA RCP-RFLP,seventeen isolates were selected to be sequenced and construct the phylogenetic tree. The results showed that all strains had a certain ability to produce acid,and the ability of producing acid of most strains was good,and 70% strains produced lactic acid in the fermentation process. There was a certain genetic diversity for the tested strains,and the dominant acid-producing bacteria in Sichuan Dongcai and its fermentation forth were Pediococcus pentosaceus,Enterococcus and staphylococcus. In addition,the fermentation time have a great influence on the microflora of acid-producing bacteria in Sichuan Dongcai and its fermentation forth. In the Dongcai fermented 4 years,Staphylococcus epidermidis was found,indicating that long curing time was difficult to guarantee the quality of Dongcai.