In order to explore and protect the lactic acid bacteria resources in traditionally fermented soybean pastes from Heilongjiang,in this study,12 samples of traditionally fermented soybean pastes were collected from Heilongjiang peasant household as test material. Lactic acid bacteria suspected strains in fermented soybean paste were separated through selectively culturing,then were identified using analysis of 16S rDNA sequence. The results showed that 24 strains were separated and identified to be 5 species of lactic acid bacteria respectively. 10 strains belonged to Tetragenococcus halophilus( T. halopHilus),as the largest number of bacteria in samples,accounting for 41. 67% of the total. 6 strains belonged to Lactobacillus plantarum( L. plantarum),accounting for 25% of the total. 4 strains belonged to Lactobacillus sakei( L. sakei),accounting for 16. 67% of the total. 2 strains belonged to Lactobacillus fermentum( L. fermentum),accounting for 8. 33% of the total. 2 strains belonged to Lactobacillus brevis( L. brevi),accounting for 8. 33% of the total. Among them,Tetragenococcus halophilus,Lactobacillus plantarum and Lactobacillus sakei were separated in samples from all the three regions. Tetragenococcus halophilus were isolated in 9 samples among them,accounting for 75% of the total samples. Lactobacillus plantarum were isolated in 6 samples among them, accounting for 50% of the total samples. It can be inferred that Tetragenococcus halophilus and Lactobacillus plantarum were the dominant lactic acid bacteria in traditional fermented soybean pastes from Heilongjiang.