Abstract: To analyze the effect of different cold temperature on the quality of Lateolabrax japonicus, the quality and dominated spoilage-causing organisms were investigated during the cold storage and partially frozen storage, respectively, by culture and PCR-DGGE technique, combined with the sensory evaluation, pH, total volatile basic nitrogen (TVB-N) and K value. These results indicated that a better acceptable sensory, less increase in TVB-N, K value and bacterial growth of sample stored at-2℃ compared with at 4℃. Additionally, the shelf life of Lateolabrax japonicus during cold storage at 4℃ and-2℃ was 9d and 18d, respectively.The H2S producing bacteria and Pseudomonas spp. increased rapidly and Shewanella putrefacie and Pseudomonas spp. was dominated spoilage bacterial during the cold storage at 4℃ and-2℃ by bacterial count and DGGE analysis. Thus, partial frozen storage could effectively inhibit quality deterioration and extend the shelf life time of Lateolabrax japonicus.