The invention relates to 
fermentation of 
microorganism and meat products, and in particular discloses 
lactobacillus plantarum and application of the 
lactobacillus plantarum. The 
lactobacillus plantarum CMRC 10L is characterized in that the preservation number of the 
lactobacillus plantarum CMRC 10L is CGMCC (China General Microbiological Collection Center) No.11341, and the 
lactobacillus plantarum CMRC 10L is preserved in the on September 8th, 2005. A 
lactobacillus plantarum strain is separated from self-made traditional cured meat products of a peasant family, the growth of the lactobacillus plantarum on an MRS culture medium is good, the 
acid production speed is fast, the lactobacillus plantarum has the biological characteristics of 
salt resistance, nitrous resistance, 
cold injury resistance and inhibition on growth and propagation of 
spoilage microorganisms and is a good strain for preparing a fermenting agent for production. According to the lactobacillus plantarum disclosed by the invention, by adding the lactobacillus plantarum strain as the fermenting agent, the pH (Potential of 
Hydrogen) value of meat products can be quickly reduced at the early stage of 
fermentation, and the growth and propagation of 
spoilage bacteria and 
pathogenic bacteria and the generation of 
toxin are inhibited; meanwhile, objectionable 
odor of a fishy smell, a cowy / goaty smell and the like of meat are improved, the texture of the meat products is improved, and the degradation of 
protein in the meat and the 
flavor forming are promoted at the same time, so that the fermenting and 
ripening time of the products is shortened, and the nutritive value of the products is increased.