A total of 196 lactic acid bacteria were isolated from Xiangxi traditional low salt fermented fish at four different stages of the ripening process.These bacteria mainly included Lactobacillus plantarum,Pediococcus pentosaceus,Lactobacillus alimentarius,Enterococcus durans,Lactobacillus casei,and the like.All of them showed a dynamic variation during fermentation.Characterization of isolated strains were studied,such as a series of physiological and biochemical tests,amino acid decarboxylase test,the test of rate of acid production,and antimicrobial activity against food-borne pathogens.Three L.plantarum strains and one P.pentosaceus strain showed the best properties as potential starter cultures for industry production.