Abstract: In the present study, the dominant spoilage bacteria were isolated, screened and identified from fresh noodles, and their spoilage abilities were further researched. Three dominant spoilage bacteria were screened out by morphological identification, then these dominant spoilage bacteria were identified as Bacillus subtilis, Bacillus licheniformis and Bacillus cereus through physiological/biochemical identifications and 16 S rDNA sequence identification. Subsequently, these bacteria were inoculated to fresh noodles for spoilage abilities determination employing sensory score, acidity, pH and total colonies number as evaluation indicators. These results showed that the spoilage abilities of three dominant spoilage bacteria were determined as follows: Bacillus subtilis ＞Bacillus licheniformis＞Bacillus cereus.