Abstract: Five strains of lactic acid bacteria with excellent properties were isolated from natural fermented pickles in Xinjiang region, the morphological analysis, physiological and biochemical experiments combined with 16 S rRNA molecular identification determined that R53 strain was Lactobacillus rhamnosus, R62, R63 and R73 strain was Lactobacillus plantarum, and R2 strain was Weissella paramesenteroides, and the prebiotic properties were evaluated. Results showed that all strains presented strong growth abilities under NaCl concentration of 4%; the survival rates were more than 90% after 2 h cultivation in simulated gastric fluid with pH value of 3.0, and more than 77% after 6 h cultivation in simulated intestinal fluid with pH value of 8.0; besides, the R53, R62 and R63 strains exhibited certain inhibitory effects on 4 kinds of foodborne pathogenic bacteria（Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium）, and were sensitive to common antibiotics（erythromycin, penicillin, chloramphenicol, ampicillin and cefazolin）.