Abstract: Objective:Isolate and identify producing-dipentene lactic acid bacteria from the traditionally fermented Jiangshui in order to provide strain source for the aroma-enhancing starter development of Jiangshui industry production.Methods:Preliminarily isolate lactic acid bacteria strains by classical plate separation method and screen highly producing-dipentene lactic acid bacteria with fermentation performance measurement.Results:The results showed that five strains of producing-dipentene lactic acid bacteria were obtained by preliminarily isolation from the traditionally fermented Jiangshui in Gansu. By measuring the fermentation performance of theirs production of dipentene, a strain lactic acid bacteria, named R-32, was obtained, which produced dipentene up to 0.171 μg/mL in fermentation liquid medium (potato and tomato etc.). It was identified as Leuconostoc mesenteroides by observing its morphology, evaluating physiological and biochemical characteristics including testing lactic acid production.Conclusion:In this research, a strain of aroma-producing lactic acid bacteria was obtained, which could be used in traditional Jiangshui fermentation.