Research on the growth kinetics of microorganisms in fermentation under different environmental factors is significance for the development of the fermented fish industry and the improvement of the quality of fermented products. Lactobacillus brevis and Saccharomyces cerevisiae， the dominant strains from red vinasse， were used to study the effects of environmental factors on the fermentation strains. The growth curves were determined under different NaCl， pH and lactic acid conditions to analyze the effects of the environmental factors on the growth kinetic parameters of the dominant strains， and the tolerance of the fermentation strains was evaluated by the Gompertz model. The results showed that Lactobacillus brevis tolerated a mass fraction of 6% NaCl. in addition， Lactobacillus brevis had a high acid tolerance， with the highest growth rate at pH 6 for better initiation of the fermentation. Saccharomyces cerevisiae grew well at 1% to 6% NaCl and was more significantly inhibited at 10% NaCl. The fermentation of Saccharomyces cerevisiae was unaffected at pH 3-7 and fermentation could be initiated quickly. There was no major difference in growth at low concentrations of lactic acid， and a more pronounced inhibition was only observed at 6% lactic acid.