Abstract: Lactic acid bacteria were isolated and purified from chopped peppers in the present study, and Lactobacillus fermentum BLHN3 strain with strong antioxidant capacities was screened out through the determination on H2 O2 tolerance, FRAP reduction ability and scavenging abilities on superoxide anion, DPPH and hydroxyl free radicals. The selected strain of Lactobacillus fermentum BLHN3 combined with Lactobacillus acidophilus and Lactobacillus plantarum were applied for chopped peppers fermentation and the optimal fermentation conditions were determined as follows: fermentation temperature of 26 ℃, salt addition of 7%, inoculation quantity of 2%,and fermentation time of 10 days, under these conditions, the total acid content of fermented chopped peppers was 9.32 g/kg and the sensory score was 82.89. These results could provide a reference for the industrial application of multi-strains mixed fermentation including BLHN3.