Abstract: Spoilage microorganisms and pathogens are major factors in spoilage of aquatic products and food safety. Some physical and chemical techniques are restricted in food preservation and lightly processing fishery products, which leads to the emergence of bio- preservative techniques quietly. The microflora composition of aquatic products, bio-preservation techniques of marine products, and the application of bioprotective control both spoilage and pathogenic bacteria using lactic acid bacteria, were reviewed. These sources of lactic acid bacteria in cold condition and fresh fishery products, inhibiting target bacteria, antibacterial mechanism of lactic acid bacteria and its application prospect were elaborated. It was further raised the potential value for lactic acid bacteria as bio-protective agents in aquatic products.