Abstract: To analyze the effect of processing conditions and storage temperature on the quality and spoilage bacterial flora of lightly salted Mylopharyngodon piceus,sensory evaluation( SE),total volatile base nitrogen( TVBN),thiobarbituric acid( TBA) and total viable counts( TVC) were evaluated for their qualities when stored at three different temperatures( 5 ± 0.1),( 15 ± 0.1),( 25 ± 0.1) ℃.The results showed that the shelf- life of samples at5 ℃,15 ℃ and 25 ℃ were 150 d,86 d and 47 d,respectively. The corresponding sensory evaluation,total volatile base nitrogen、thiobarbituric acid、and total viable counts were( 1.33 ± 0.02),( 31.29 ± 0.80) mg /100 g and,( 0.512 ±0.010) mg /100 g and( 7.91 ± 0.15) lg( cfu / g) at the end of shelf life,respectively.The dominated spoilage organisms at the end of shelf life of 5,15 and 25 ℃ storage were all identified Staphylococcus xylosus using a method of combining both BIOLOG and MIDI microbial identification systems and their proportion were 100%,88.0% and91.7%,respectively.