During liquor fermentation process of Chinese roasted sesame-like flavor liquor, lactic acid bacteria are of great importance to liquor quality.Thirty-two strains of lactic acid bacteria were isolated from fermented grains, which classified to 7 species. Most of strains belonged toPediococcuspentosaceus and Pediococcusacidilactici. Several species, including Lactobacillus acetotolerans, Lactobacillus paracasei, Lactobacillus fermentum, were also isolated. Most cultivable lactic acid bacteria had a better ability to use glucose, but there were differences in dextrin and other substances utilization. Lactobacillus had a better ability to  utilize dextrin than Pediococcus. The dextrin utilization capacity of Lactobacillus was helpful for their growth in the later stage of pit-fermentation.