To explore the bacterial strains suitable for fermented meat products， Xinyang Bacon， Sichuan Bacon， Yunnan Bacon and Hunan Bacon were used as materials， based on the safety， production adaptability and fermentation performance of the strain， the species of bacteria in naturally fermented bacon were determined through isolation， screening， 16S rDNA sequencing and basic fermentation characteristics， and the suitability of each strain as a starter. The results showed that 5 strains with high salt tolerance， nitrite tolerance， acid tolerance and excellent fermentation performance were isolated and identified， Streptococcus lactis， Staphylococcus saprophyticus， Staphylococcus xyloides， Staphylococcus equi and Leuconostoc enteritidis. The 5 strains screened are expected to be used as fermentation strains in bacon production.