In order to explore new lactic acid bacteria resource for lactic acid fermentation,strains were isolated from 3 samples of traditionally fermented sour fish made by Dai people in the Prefecture of De Hong. Lactic acid bacteria were screened from them by Ca CO3-bromocresol purple plate,shaking flask fermentation and chromatographic analysis,and identified by 16 S r DNA sequencing analysis along with conventional identification. The properties of the strains for lactic acid production were also studied. The results showed that,10 strains were isolated from 3 samples and strains sy1,sy3 and sy4 could produce lactic acid confirmed by chromatographic analysis. All these 3 strains belonged to Lactobacillus plautarum according to 16 S r DNA sequencing analysis along with conventional identification.Primary fermentation showed that all these 3 strains could produce lactic acid quickly and live below p H 3. 5. Furthermore,results showed that after 72 h of fermentation,lactic acid production was 66 g / L for strain sy1,76 g / L for strain sy3 and 69 g / L for strain sy4 when initial substrate concentration was 100 g / L. Those work showed that these 3strains were excellent as original stains for lactic acid fermentation.