Abstract: Objective: To screen lactic acid bacteria from pickles,which could decompose nitrite in sausage.Methods: At first,lactic acid bacteria were screened from 15 different regional pickles,using MRS medium which add 0.3% Ca CO3. Secondly,further experiments were executed according to nitrate degradation efficiency and standards of meat starter,and the bacterial strain which acquired from experiment was identified by using 16 S rRNA encoding gene( 16 S r DNA) sequence.At last,fermented sausages were produced using the lactic acid bacteria asa starter,and concentrations of Na NO2 in fermentation and storage period were detected.Results: One strain of lactic acid bacteria meetsthe standards,and it was identified to be 100% similar to Lactobacillus rhamnosus GG.The nitrite concentration in fermented sausage was 12.2 mg / kg. At the same time,the results of microbiological detection demonstrated that with this condition,quality of the fermented sausage was safe.Conclusion: Lactobacillus rhamnosus GG could significantly eliminate the nitrite in fermented sausage,and could be used as an efficient and healthy starter in fermented sausage production.