Abstract: In order to get the fermented sausage strain, 76 strains were isolated from ten kinds of traditional fermented meats.After dissolved calcium circle screening, strain tolerance, antimicrobial test and fermentation characteristics test, the strain 7-3 was selected which grown well in MRS broth with 6g/dL NaCl and 150mg/kg NaNO2, and showed a high protease activity.Then the strain was identified as Lactobacillus curvatus by physiological biochemical characteristics and 16S rDNA sequence.This study obtained the bacteria of good fermentation characteristics, and strong tolerance, provided strain reserve resources for meat fermentation agent.