To screen the most suitable strain of lactobacillus for fermented sweet potato pickles, using Lactobacillus plant, Lactobacillus acidophilus, Lactobacillus rhamnosus and mixed bacteria to reinforce-ferment sweet potato leaves, the effects on the quality of lactic acid, nitrate, nitrite, polysaccharides, amino acid and texture were analyzed. The results showed that the pH value of lactobacillus reinforce-fermented pickles decreased rapidly, and the contentsof lactic acid and soluble polysaccharide were higher, with a lower content of nitrite. The content of mixed fermentation lactic acid was the highest (6.19 mg/g, P＜0.05), and the content of nitrite was lowest (0.29 μg/mL, P＜0.05); the content of polysaccharide (22.90 mg/g) was lower than that of single bacteria fermentation. The hardness, chewiness and firmness of mixed fermentation sweet potato leaves were best. The mixed fermentation contained 24 kinds of amino acids, with 4 kinds more than the natural fermentation, as well as the most abundant flavor amino acids, the most complete kinds of essential amino acids, and the highest content( 1 561.72 μg/g, P＜0.05).