In order to find useful microorganisms that accelerate fish sauce fermentation,we used the method of transparent circle and shaking culture and isolated a proteinase producing Lactic acid bacteria T1 from 6-month-fermented fish sauce.We investigated the proteinase's physiological and biochemical properties,enzymatic properties and add it to fish sauce for fermentation test.The results showed: the optimum growth temperature of T1 was 32℃,pH was 5.5;the optimum temperature of proteinase was 40℃,pH was 7.0,the enzyme activity reached 72.2 U/mL;preliminary identified T1 was Bacillus sp.T1 played a positive contribution to the accelerated of fish sauce fermentation.After fermented for 45 days T1 was added to raw material of fish sauce,the contents of TSN and AAN were 2.16 g/100mL and 0.89g/100 mL which is close to the national standard of A grade fish sauce.The contents of free amino acid increased 1.05 times to 5 070.28 mg/100g.