Abstract: In order to isolate and identify the dominant spoilage bacteria of nitrogen filled packaged Dezhou-braised chicken under low temperature storage, and select the natural antibacterial agent with good antibacterial effect, taking nitrogen filled packaged Dezhou-braised chicken as the research object, the dominant spoilage bacteria in the storage process were identified by combining high-throughput sequencing with traditional culture technology. At the same time, four biological preservatives were selected, by measuring OD₆₀₀, and minimum inhibitory concentration (MIC) to study its inhibitory effect on spoilage bacteria of Dezhou-braised chicken. The results showed that the dominant spoilage bacteria of Dezhou-braised chicken were mainly Carnobacterium divergens、Exiguobacterium undae、Psychrobacter sanguinis、Serratia proteamaculans、Pseudomonas lundensis、Macrococcus caseolyticus、Aerococcus viridans. Nisin and ε-Polylysine (ε-PL) had the strongest antibacterial ability against all tested bacteria, and the MIC was about 3.91~16000 μg/mL. These results provide a theoretical basis for the subsequent application of Nisin and ε-PL combination in the preservation of Dezhou-braised chicken and the extension of its shelf life.