Abstract: A total of 126 strains of lactic acid bacteria (LAB) were isolated from Sichuan natural fermented sausages, two strains of lactobacillus (L1, L2) and one strain of streptococcus lactis (P3) were selected by transparent ring method and fermention capacity.Their important fermentation characteristics were identified by acid-producing, salt-tolerating and nitrite-tolerating experiments, respectively.Results indicated that there were some differences in growing curve and the ability of producing acid between the lactobacillus and the streptococcus lactis.The growth rate and pH decline rate of lactobacillus were more quickly than streptococcus lactis.Three strains of lactic acid bacteria exhibited excellent tolerance to salt and nitrite, no degradation ability to protein and fat, and excellent inhibitory effect against Escherichia coli and Staphylococcus aureus.According to biochemical characteristics and 16S rRNA sequences, L1, L2, P3 were identified to be Lactobacillus plantarum, Lactobacillus plantarum, Pediococcus pentosaceus.