In order to screen lactic acid bacteria with good fermentation and probiotic properties from traditionally fermented Suanyu. The diversity of bacteria in Suanyu from 2 production areas was examined through high throughput sequencing technology. Lactic acid bacteria were screened by transparent circle method， and identified by physiological and biochemical experiments and 16S rDNA sequence analysis. The fermentation properties (acid production rate， acid tolerance， salt tolerance， amino acid decarboxylase activities) and probiotic properties (bile salt tolerance， hydrophobicity， auto-aggregation， antibiotic sensitivity， antibacterial activity) of the obtained strains were systematically analyzed. Results showed that Lactobacillus， Tetragenococcus and Weissella were the dominant bacteria in Suanyu， and three relative abundances were 40.73%， 34.27% and 6.42%， respectively. 24 strains of lactic acid bacteria were screened， including 13 strains of Lactiplantibacillus plantarum， 1 strain of L. futsaii， 2 strains of Companilactobacillus futsaii， 3 strains of Companilactobacillus alimentarius， 3 strains of Enterococcus faecium， 1 strain of Enterococcus faecalis and 1 strain of Pediococcus pentosaceus. Among them， L. futsaii and C. futsaii were isolated from Suanyu for the first time. Significant differences in phenotypic characteristics of 24 strains of lactic acid bacteria. Among them， L. plantarum S18， S21 and C. futsaii S20 have good fermentation properties， and strains S18 and S21 also have good probiotic properties. Strains S18， S20 and S21 have the potential to be used as starters of Suanyu.