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Many kinds of Lactic acid bacteria were isolated in airing wuchang fish. Lactic acid bacteria is isolated and identified by the colony morphology observation, the mycelium morphology, sugar alcohol fermentation tests and various physiological and biochemical test, the result showed that the Lactic acid bacteria were respectively belonged to seven strains. In order to obtain the most suitable strains for the producing fermented meat, acidifying rate, the properties including the tolerance to sodium chloride and nitrite, optimization growth temperatures, proteolysis and lipolysis activities were studied. Finally, Lactococcus lactis sub lactis were certified to be suit to the fermented processing.