Abstract: Through inoculating lactic acid bacteria to ferment abalone, the study was explored to inhibit the growth of harmful bacteria in fermentation process, reduce the content of nitrite in fermented abalone products, and improve the quality and food safety of abalones. The single factor experiment was conducted to study the effects of bacteria ratio, inoculation amount of lactic acid bacteria, fermentation temperature and fermentation time on amino nitrogen content and nitrite content of fermented abalones.With the amino nitrogen content and nitrite content as the main indexes,the response surface method (RSM) was used to obtain the quadratic model equation of variation trend of the amino acid nitrogen content and nitrite content that was affected by the inoculation amount of lactic acid bacteria, fermentation temperature and fermentation time. On this basis, the optimal fermentation technology conditions were optimized. The results showed that the optimum conditions for abalone fermentation were 1.78% lactobacillus inoculation, 34.5℃ fermentation temperature and 27.2 h fermentation time. Under this fermentation condition, the amino acid nitrogen content of fermented abalone was 62.29 mg·kg^-1, and the predicted value was 62.35 mg·kg^-1. The content of nitrite was 0.48 mg·kg^-1, and the predicted value was 0.47 mg·kg^-1, which was basically consistent with the measured value.