Abstract:This study screened out aroma and protease-producing strains from traditional fermented seafood and discussed their growth and protease-producing characteristics.With traditional fermented fish sauce，shrimp sauce and mashed fish as raw materials，strains with high protease-producing and aroma-producing potential were screened out and identified to investigate their growth and protease-producing characteristics.After preliminary screening with olfactory identification and transparent circles，the growth activity，proteaseproducing activity，nicotinamide adenine dinucleotide-glutamate dehydrogenase （NADH-GDH）activity，and branched-chain amino acid transaminase activity of the strains were further screened.YL14 and YL25 strains（p<0.05） were isolated，with significantly higher protease-producing activity and aroma-producing potential than others.Through morphological observation and molecular biological identification，YL14 was Bacillus tropicus and YL25 was Acinetobacter guillouiae.B.tropicus YL14 and A.guillouae YL25 grew well under an optimal temperature of 35 ℃，an initial pH value of 7，and a low salt environment （0%-2%）.The proteases produced by B.tropicus YL14 and A.guillouae YL25 had the highest protease activity at 35 ℃，initial pH7，and NaCl content of 2%.