Aims: To construct a stable and functional lactic acid bacteria community that can be used in the ensilage of bamboo-shoot shell to improve the taste and flavor. Methodology: Using naturally fermented bamboo-shoot shell as initial sample, a qualitative microorganism source had been prepared by the technique of continuous restricted sub cultivation. Then some colonies producing acid were selected by plate isolation and streaking from above source. Morphology & phenotype experiments, catalase test, GC-MS and 16S rRNA analysis were employed to identify the isolates. Finally, the ensilage experiment of moist bamboo-shoot shell was carried out to assess the potency of the selected lactic acid bacteria. Results: After a serial of sub cultivation, a stable and functional bacteria community producing acid had been constructed in the 23 culture of bamboo-shoot shell. The bacteria community consisted of Lacto bacillus plantarum subsp. plantarum, Lactobacillus plantarum, Lactobacillus spp. T2R2C12 and Lactobacillus pentosus. Inoculated with the lactic acid strains, the culture pH of bamboo-shoot shell decreased sharply, meanwhile, the accumulation of lactic acid amounted to 4.01% at the end of ensiling. Conclusion: Continuous restricted sub cultivation is an effective technique to construct lactic acid bacterial community. Four strains of lactic acid bacterial were isolated successfully from naturally fermented bamboo-shoot shell. The strains can participate in the fermentation of forage made of bamboo-shoot shell. Original research Article British Biotechnology Journal, 4(4): 511-519, 2014 512