Abstract: The separation,purification and identification of bacteria used for the traditional fermented bacon in Xinyang area was studied in this paper. Totally eight kinds of bacteria are separated. Based on the characteristics of colony and bacteria phenotype,physiology and biochemistry,the preliminary identification was implemented. The bacteria separated and identified include Aureobacterium,Staphylococcus,Cerea bacillus,Micrococcus,Brachybacterium and Lactococcus. The other two bacteria have not been identified ...