Abstract:Traditional solid-state fermented vinegar（TSSFV）typically takes multiple natural strains as starters，imparting a rich，intense aroma，and a smooth，full-bodied taste through the fermentation of complex strains.During the co-fermentation process by the composite bacterial flora，lactic acid bacteria primarily contribute to the formation of the flavor and functional active substances of TSSFV. This paper reviewed the fermentation characteristics of lactic acid bacteria and the transformation mechanisms of their products，aiming to elucidate the potential mechanisms for improving active ingredients in TSSFV.Additionally，this paper analyzed the potential mechanisms of odor formation in TSSFV and the measures for its prevention and control，providing a valuable reference for vinegar production.