Abstract: Salt- tolerant lactic acid bacteria were screened from the fermented soy sance paste in this study. One kind of lactic acid bacteria grew normally in the solution of 18% salt.16 S r DNA of this strain was sequenced and identified as a lactobacillus plantarum finally.The physical indicators of soy sauce which fermented by adding the salt- tolerant lactobacillus plantarum were better than the control, such as the non- salt soluble solids, amino acid nitrogen, reducing sugar and total acid.In addition, the content of lactic acid was increased about two times than the control by HPLC. The ketone and phenol volatile flavor compounds were increased about two times, and alcohols increased slightly.The research in this paper laid a theoretical basis in order to improve the flavors and safety of soy sauce.