| In this study, lactic acid bacteria were isolated from the samples of dairy and dairy products, which collected from two leagues of the city of Tongliao in Inner Mongolia and these strains were identified. Besides, the fermenting capability and the preservability during refrigerated storage were studied. 61 strains of lactic acid bacteria were isolated. And among of them, 29 were bacilli and 32 were cocci. Instead of 5 strains were not determined in species, they were ascribed to 5 genus of Lactobacillus, Lactococcus, Enterococcus, Leuconostococcus and Vagococcus, containing with 13 species. In Lactobacillus, 21 were L. plantarum, 1 strain was L. casei, L. zeae, L. intestinalis, L. acidlophilus , L. brevis respectively. In Enterococcus, 3 strains were E. faecalis, 4 strains were E. durans and 1 strain was the s E. aviumand and E. raffinosus respectively. In Lactococcus, 12 strains were L. lactis subsp. lactis, 2 strains were L. lactis subsp. cremoris, 2 strains were L. mesenteroides subsp. dextranicum, 1 strain was L.raffinosu and L. pseudomesenteroides respectively. In lactobacillus, the percent of L. plantarum is 72.41. In coccus, the percent of L.lactis subsp.lactis is 37.50. So L. plantarum and L.lactis subsp.lactis were dominant bacteria.The fermenting capability of L. acidlophilus JR29-1 and L. casei JR13 were very nice to be the starter. The mixed ferment were better than their single ferment.During refrigerated storage, the rate of survival of 2#( JR13&JR37-2) was very high, following JR13 and 1#( JR29-1&JR37-2). Besides, the change of acid value was small. So their preservability was good, and JR13 was the best.The average result of mixed ferment was higher than the single ferment in the sense review. JR13 ,1# and 2# had a good mark in the single ferment. Furthermore, the mixed ferment including L. mesenteroides JR37-2 and 5% sucrose had good favor...
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