In this study， 7 kinds of lactic acid bacteria were selected from 3 fermentation types to study the fermentation characteristics on sourdough using whole wheat flour as fermentation substrate. The Lactobacillus plantarum and Lactobacillus brevis， which fermentation types are facultatively heterofermentative (FHe) and obligately heterofermentative (OHe)， respectively， have the fastest proliferation rate in whole-wheat sourdough， and both have obvious growth and proliferation advantages， especially Lactobacillus plantarum. Compared with other lactic acid bacteria， FHe-type Lactobacillus plantarum had the strongest acid production ability， which could rapidly reduce the pH value and insoluble dietary fiber content of whole wheat sourdough， and significantly improve the water-extractable arabiNO_xylans， water-soluble dietary fiber and total phenol content of whole wheat sour dough. In the development of whole wheat sourdough with whole wheat flour as fermentation substrate， FHe-type Lactobacillus plantarum had obvious advantages， which was conducive to cost saving and better improving the quality of whole wheat sourdough and whole wheat bakery bread.