Lactic acid bacteria with high acid production and strong nitrite degradation ability were screened from natural fermented moso bamboo shoots， as to provide high-quality and safe strains for the development of functional fermented bamboo shoot products. The lactic acid bacteria strains were identified and assessed through morphological， physiological， biochemical， and harmful metabolite tests， along with 16S rDNA molecular identification and safety evaluations. Their biological characteristics-including growth capacity， acid production， nitrite degradation efficiency， antioxidant activity， and tolerance-were comprehensively analyzed using principal component analysis (PCA). The results showed that the 11 strains of bacteria had good acid-producing performance， and the nitrite degradation rate was above 90%. Among them， seven strains were safe strains for γ-hemolysis， and PM4， PM7， and PM13 were identified as Lactococcus cremoris， PM9 was identified as Lactococcus lactis subsp. Lactis， PM10 was identified as Leuconostoc mesenteroides， PM11 and PM17 were identified as Limosilactobacillus fermentum. The seven strains were adaptable， showed faster growth rates， stronger acid production capacity and antioxidant activity. Strains PM10 and PM11 showed better tolerance to sodium chloride. Strains PM10， PM11 and PM13 showed stronger tolerance to acid. All strains showed better tolerance to nitrite. The top three strains ranked in the composite score of biological properties based on PCA were PM10， PM11 and PM13， respectively. In summary， the lactic acid bacteria Leuconostoc mesenteroides PM10， Limosilactobacillus fermentum PM11 and Lactococcus cremoris PM13 had good fermentation characteristics and tolerance. These findings established a theoretical basis for the development of functional fermented bamboo shoot products.