Abstract:In order to screen out high-quality lactic acid bacteria starter adapting to fermented meat products，using natural fermented sausages and brine as the research object，lacticacid bacteria were isolated and purified by Classical Lactobacillus screening method ，and it was identified by 16S rDNA sequencing technique.The fermentation characteristics of different lactic acid bacteria had also been studied，such as viscosity producing and gas-generation，etc.Combined with the acid producing ability and growth under different temperatures，pH，NaCl Concentration，NaNO2Concentration，a total of 4 strains of lactic acid bacteria were screened.By morphological and 16S rRNA sequence analysis，among the 4 representative strains，3 strains were Lactobacillus plantarum（XC-3，XC-5，XC-9），1 strain was Lactobacillus rhamnosus（PC-3）.