Abstract: In order to investigate the fresh-keeping effect of Lactobacillus acidophilus NX2-6 fermentation products on chilled pork, the total number of colonies, pH value, volatile basic nitrogen, sensory evaluation was measured during the storage. The pork soaked in bacteriostatic solution of Lactobacillus acidophilus NX2-6 for 30 min was stored at 4℃ for 9 days. The freshness index of pork was measured at different time points. The results showed that 4% treatment group had the best preservation effect, the deterioration point could be delayed about 2 d compared to the control group. From the 3 rd day, the total number of colonies in 4% S group was always below 1/10 of the control group;the inflexion point of pH change was delayed by 2 days than that of the control group;TVB-N value reached the highest detection limit 2 days later than the control group. Odor score was always significantly higher than that of the control group from the 3 rd day (p<0.05).