Abstract:This article aims to initiate the progress in the application of lactic acid bacterium in fermented aquatic products， and facilitate the development of fermented aquatic products with lactic acid bacteria. In this article， the studies on fermentation mechanism of lactic acid fermentation in fermented aquatic products were discussed， and we reviewed seven different kinds of fermented aquatic products （Fish silage， Fermented fish sausage， Kelp juice milk， Seafood soy sauce， Calcium-fortified biscuit with fresh water fishbone paste ferment－ ed by lactic acid bacteria， Cured fish， Soft-shell Palaemon carincauda Holthuis）. Our results indicatel that there were optimum strains of lactobacillus and optimum fermentation conditions for every kind of fermented aquatic product. In addition，fermenting with lactic acid bacteria could improve the sensing quality， nutritive value and edible safety of fermented aquatic products some extent. Fermentation with lactobacillus can enhance the utilization aquatic resources. Whereas， the development of fermented aquatic products with lactic acid bac－ teria will potentiate the scope of application in the aquatic industry.