Abstract: As a species of lactic acid bacteria with important economic value, Lactobacillus plantarum has been widely used in the field of food fermentation and preservation. Because it can produce bacteriocins with broad-spectrum antibacterial properties, thermal stability and easy to be hydrolyzed by proteases in the process of metabolism, Lactobacillus plantarum has great potential to be used as a natural food biological preservative. Studies have shown that the growth of bacteria and the synthesis of bacteriocin during fermentation are affected by various environmental factors, such as salt stress, acid stress, oxygen stress and low or high temperature stress. However, how environmental factors regulate the generation of signal molecules and the specific mechanism of environmental factors regulating the synthesis of bacteriocin by related genes need to be studied. On the other hand, general regulatory pathways have not been discovered. Therefore, this article reviews the response mechanism of Lactobacillus plantarum resisting stress. In addition, the regulatory genes and important regulatory proteins that are closely related to bacteriocin synthesis under environmental stress were introduced in detail. The above review would provide a theoretical basis for rationally controlling the fermentation conditions during food fermentation and promoting the synthesis of bacteriocin to extend the shelf life of food.