Lactic acid bacteria( LAB),as one of the microbial groups living in the acidic environment,can inhabit all kinds of foods,for example marine animals and processed seafood. LAB were able to exert strong antagonistic activities against many pathogenic bacteria and spoilage microorganism and should be of interest in fresh and processed food bio-preservation. The resources of LAB in seafood,requirements and advantage of LAB works as a seafood biopreservative agent,inhibitory effects on unwanted bacteria using lactic acid bacteria in seafood products,were reviewed. It provides reference for deeply mining resources of LAB and development of targeted bio-preservation of seafood products.