Abstract: In order to study the species and characteristics of LAB Strains in the fish sauce.The two-years fermented fish sauce was used for this study.The dominant LAB strains in the mid-term and later were analyzed by the means of the medium of LAB isolation.It was also investigated the physiological and biochemical properties.Results showed that 28 bacterial strains were isolated from naturally fermented fish sauce and at least 5 kinds of dominant LAB throughout the middle and late.According to results of physiological and biochemical experiments, 4 dominant strains were identified, which were Lactobacillus fermentum (R1) , L.delbrueckii subsp.lactis (R2) , L.brevis (R4) and L.lactis subsp.lactis (R5) .But R3 was failed to identify the species.In addition, the salt tolerance ability of R1 and R4 was better than the others.The R3 and R5 had a relatively higher acid production ability.While all of them could not decompose protein and lipid.Results laid the foundation for the further applications.