Bacterial community diversity in pepper acid in Kaili was studied by Illumina miseq high-throughput sequencing technology, and the lactic acid bacteria in the samples were isolated and identified by traditional pure culture technology. The results showed that the dominant bacterial phyla in the samples were Firmicutes and Proteobacteria, and the relative contents were 77.9% and 19.59%, respectively. The dominant bacterial genera were Lactobacillus, Pseudomonas, Enterobacteriales, Leliottia, Bacillus, Staphylococcus and Stenotrophomonas, and the relative contents were 72.02%, 5.59%, 3.97%, 5.30%, 1.64%, 1.07% and 1.02%, respectively. At the same time, 43 strains of bacteria were isolated from pepper acid by pure culture technology, among them, 34 strains were identified as Lactobacillus, 6 strains were Bacillus and 3 strains were Staphylococcus. In conclusion, Lactobacillus were the dominant bacterium in pepper acid from Kaili, and the main was Lactobacillus plantarum; at the same time, Staphylococcus were isolated, suggesting that traditional fermented pepper soup had certain food safety risk, which should be paid more attention to.