A total of 21 Lactobacillus plantarum were isolated from a Chinese traditional low salt fermented whole
fish product “Suan yu” and identified by biochemical and molecular methods. The isolates were screened
for acidifying and amino-biogenic ability for proteolysis, lipolysis, antimicrobial activity, and sensory in
order to select the most suitable candidates as the starter cultures. All the strains had high acidifying
activities and were able to reduce the pH to lower than 4.5 in 36, 24 and 16 h at 15, 25 and 37 C
respectively. Major strains showed antimicrobial activities against Listeria monocytogenes, Staphylococcus