Abstract: In order to select good starter cultures suitable for pickled fish processing, the fermentation properties of five kinds of lactobacillus separated from traditional salted fish, which included Lactobacillus plantarum (Lp) , Pediococcus pentosaceus ( Pp) , Leuconostoc mesenteroides ( Lm) , Lactobacillus acidophilus ( La) and Lactobacillus brevis ( Lb) was studied. Five strains were screened by the experiments of biochemistry properties, characters of tolerating NaCl, the ability to produce acid, the growing curve of different temperatures and the antagonism among them. The results showed that five bacterial strains produced acid but no gas, mucus, H2O2, ammonia and H2S. The five strains could tolerate salinity of 8% to 12%, acid production was basically stable in 24h, the growth curves were similar and the optimum growth temperature at about 30℃. Antagonistic tests among them showed that La and Lm, La and Lp, Pp and Lm had the antagonistic action, but to a lesser extent antagonism, they could still meet the requirements of mixed fermentation for salted fish. The study provided a theoretical basis for establishing a quick-cured processing technology in the next step.