Objective To investigate the Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots. Methods Fresh Dendrocalamus latiflorus bamboo shoots were cut into strips and subjected to fermentation using lactic acid bacteria or natural fermentation in pure water as a control. The study investigated changes in total acidity, amino nitrogen, nitrite content, sensory evaluation, and volatile flavor compounds in sour bamboo shoots fermented with lactic acid bacteria compared to natural fermentation. Results After 60 days of fermentation, the total acidity and amino nitrogen content of the lactic acid bacteria-fermented sour bamboo shoots were 19.28 g/kg and 0.506 g/100 g, respectively, significantly higher than those of the naturally fermented sour bamboo shoots (16.14 g/kg and 0.448 g/100 g, respectively). The nitrite content of the lactic acid bacteria-fermented sour bamboo shoots was less than half that of the naturally fermented sample, with both fermentation methods yielding nitrite levels below 2.9 mg/kg. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis detected 10 kinds of volatile flavor compounds in the lactic acid bacteria-fermented sour bamboo shoots, compared to 9 in the naturally fermented ones, with p-cresol being the primary flavor compound. The lactic acid bacteria-fermented sour bamboo shoots exhibited a uniform milky-white color, crisp texture, rich aroma and moderate acidity, achieving a sensory evaluation score of 88 points. Conclusion Sour bamboo shoots fermented with lactic acid bacteria have high sensory scores, good quality, and high food safety.