Weissella belongs to the group of lactic acid bacteria found in many fermented foods,including soy sauce,pickled vegetables,fermented soybean and sausage.Weissella contributes toshort chain fatty acids synthesis production of esters and organic acids in food fermentation,and is widely used in fermented food manufacture.Some strains from this genera exhibit the capability of production of bacteriocin,oligosaccharide,exopolysaccharide(EPS)and microbial cellulose,demonstrate their potential probiotic properties.In this review,isolation and identification of Weissella,the physiological and biochemical characteristics,as well as the functional properties in fermented foods were discussed.