Abstract: Understanding the effects of the addition of bacteria agents on the microbial community, total nitrogen (TN) and chemical oxygen demand (COD) during the fermentation of bamboo shoot shell could provide the basis for improving the microbial treatment methods of bamboo shoot shell. By taking the bamboo shoot shell as the research object, the effects of two fermentation methods on TN and COD in the fermentation of bamboo shoot shell were studied by setting up the fermentation group added with Lactobacillus plantarum (TR-inoculated fermentation group) and the natural fermentation group without adding bacteria (CK-natural fermentation group), and the community changes of Bacillus in different treatment groups were compared by using the isolation culture method. The results showed that:After the fermentation, the content of total nitrogen in the TR group increased significantly with the fermentation process (P<0.05), and the peak values of total nitrogen content in the TR group and the CK group were 4.88 mg·L^-1 and 3.73 mg·L^-1, respectively. The COD in the TR and CK groups increased significantly with the process of fermentation, and the increase level of COD content in the TR group was higher than that in the CK group. The value of COD/N in the CK group decreased gradually with the process of fermentation, which was from 179.01 in the early stage of fermentation to 12.79 in the late stage of fermentation, while the value of COD/N in the TR group was stable between 36.78 and 38.52. A total of 5 Bacillus genera and 9 species were identified in the TR group and the CK group. The distribution number of Bacillus genera in the two different treatment groups was different. The total number of the culturable Bacillus in the TR group was 5.5×10⁸ cfu·g^-1, which was 66.67% higher than that in the CK group (3.3×10⁸ cfu·g^-1). In conclusion, the addition of Lactobacillus plantarum in the fermentation of bamboo shoot shell could promote the metabolism of organic carbon compounds and nitrogen, and increase the number of Bacillus.