Firstly, three dominant strains were isolated at the end of shelf life from the chilled grass carpfillets storaged at 4 ℃and the isolated pure strains were sequenced and analyzed. Subsequently, these strains were inoculated back to chilled grass carpfillets at 4 ℃ and aerobic condition. TVB-N combined with sensory evaluation were measured to evaluate the putrefying ability of these strains. Filter paper diffusion was used to determine the antibacterial activities of the floral leaf and flowerbud of the LiliumlancifoliumThunb to three kinds of dominant spoilage bacteria which have high puterfaction potential.The results demonstrated that these three isolated strains were Shewanellaputrefaciens, Aeromonas media, Pseudomonas fragirespectively, and Shewanellaputrefaciensowned the strongest putrefyingability. The floral leaf water extract of LiliumlancifoliumThunb has obxious bacteriostatic effect onShewanella putrefaciens,transparent circle diameter is 32 mm.There are some differences of the degree about beingantibacterial effect between Pseudomonas fragiand Aeromonas media from bud 60% ethanol extracts, transparent circle diameter of 10 mm and 26 mm respectively.As a result,it can be concluded that the tissue extracts from LiliumlancifoliumThunb has an antibacterial effect on the dominant spoilageat the end of shelf life from the chilled grass carp fillets storaged at 4 ℃.