Objective: The quality changes caused by microorganisms in the process of pickle storage and circulation were investigated and a new method to prolong the storage life of pickle was developed. Methods: The growth rate of 8 lactobacillus from pickles was tested under different pH media and their gas production was measured. Before cabbage fermentation， adding pickled liquid， Lactobacillus acidophilus， Lactobacillus plantarum， xylitol， etc.， The pickle was fermented and stored at ambient and low temperatures for 31 d and 73 d respectively. The color of pickle was scored， and acidity and turbidity and volatile substances were determined. Result: Lactobacillus plantarum was the dominant bacterium， followed by Lactobacillus brevis when 8 lactobacillus grow on pH 4.5 culture medium. Lactobacillus acidophilus is the dominant bacterium， followed by Lactobacillus plantarum of 8 lactobacillus on pH 4.0 to 3.0 culture medium. Lactobacillus brevis， Leuconostoc pseudoentericus， and Lactobacillus fermentans all contributed to gas production during pH 4.0 to 3.0， and gas production mainly caused by Lactobacillus brevis during pH 4.0 to 4.5， caused by Lactobacillus malefermentans at pH 3.5， while gas production was greatly inhibited at pH 3.0. The addition of 2 mL/L 1×105 CFU/mL Lactobacillus plantarum combined with 20 mg/g xylitol significantly prolonged the storage and shelf life of the pickles at ambient and low temperature. Conclusion: The treatment with 1×105 CFU/mL Lactobacillus plantarum combined with 20 mg/g xylitol significantly inhibited the accumulation of total volatiles， allyl isothiocyanate， and naphthalene in pickles， which contributed to the maintenance of the original odor characteristics.