Abstract: The predominant lactic acid bacteria were isolated and identified from some traditional fermented foods, and fermentation performances and safety properties of the isolated strains were evaluated, then the production of volatile flavor compounds from pork broth fermented with excellent strains was further analyzed in this study. A total of 10 species, 20 strains of lactic acid bacteria were isolated and identified from 30 portions of fermented meat products and 10 portions of Jiangshui. Four strains of lactic acid bacteria were screened out according to the screening criteria of starter culture for fermented meat product, including Lactiplantibacillus plantarum L77, Enterococcus lactis L2, Lactilactobacillus sakei L111 and Enterococcus faecalis L98. After that, L77 and L2 were fermented individually and simultaneously with Staphylococcus xylosus S120 in pork broth, respectively. The number and content of main flavor compounds (ROAV≥0.1) in L77 group and L77-S120 group were higher than those in other groups. Furthermore, the number and content of aroma compounds generating lipid aroma and milky aroma in L77 group and L77-S120 group were also higher than those in other groups. These results indicated that L77 or L77-S120 fermentation not only increased the amounts of volatile flavor compounds, but also strengthened lipid aroma and milky aroma which were typic characteristics for fermented meat. Therefore, L77 and in combination with S120 could be used as functional starter cultures for the production of fermented meat products.