Abstract: Salted egg processing factory is prone to have pickled egg corruption in high temperature season, the purpose of this study is to explore salt-tolerant bacterial group in the salted egg brine, and to identify bacterial strains leading to pickled egg corruption. Agar plate dilution method and egg pickled disproof experiment were used to screen out the bacterial strains, and the strains were identified by morphologyobservation, physiological and biochemical detection and molecular biological analysis. The results showed that 20 strains of salt-tolerant bacteria were isolated from the corrupted salted egg brine, of which 5 strains made the corruption rate of salted eggs exceeded 45%. 16S rDNA sequence analysis found that 3 strains belonged to Staphylococcus, 1 strain was Proteus, and 18S rDNA sequence analysis identified 1 strain belonging to Plectosphaerella. Based on the above results and the growth characteristics of the 5 strains, it is concluded that the main rot strains are from Staphylococcus, Proteus and Plectosphaerella.