[Objectives] To explore the inhibitory effect of lactic acid bacteria (LAB) on the growth of Salmonella. [Methods] The inhibitory effect of lactic acid bacteria on Salmonella was investigated by Oxford cup agar diffusion test from the aspects of lactic acid bacteria body, metabolites, pH, thermal stability and acid resistance. [Results] The growth of Salmonella was disturbed by the inhibition of lactic acid bacteria. The mechanism of inhibitory effect may be: simple low pH and lactic acid bacteria have no inhibitory effect on Salmonella; however, there are active substances in the metabolites of lactic acid bacteria, which have high thermal stability and a wide range of acid resistance, and are effective substances for inhibiting the growth of Salmonella. [Conclusions] This study is helpful for screening more natural preservative substances, reducing the contamination rate of Salmonella to food, and is expected to provide a theoretical basis for the preservation and preservation of food.