In this study, the traditional fermented dairy products in Xinjiang were collected and the lactic acid bacteria were isolated and cultured. The isolated lactic acid bacteria were subjected to microscopic examination, 16S rRNA gene sequencing and API 50 CHL sugar fermentation experiment. The results showed that a total of 7 strains of Enterococcus were selected, among which strains 916021, 23150, AQH21-3 and 130 were identified as Enterococcus faecalis. Strains 622331, G22381 and YL-CX-2-1 were identified as Enterococcus faecium. The results of API 50 CHL sugar fermentation results showed that strain AQH21-3 could not use glycerol, sorbitol, amygdon and D-tagose, but could use L-arabinose. Strains 916021 and 130 could use D-sucrose and D-pine triose, and strains 916021 could also use L-rhamnose. Strains G22381 and YL-CX-2-1 could not utilize glycerol, sorbitol, amygdalin and potassium gluconate. Compared with the other two E. faecium strains, strain G22381 could utilize L-arabinose but could not utilize D-tagose. The results showed that Enterococcus had diversity in carbohydrate utilization, which provided data reference for further development of Enterococcus resources.