Abstract: Lactobacillus plantarum is one of the dominant populations in traditional sourdough, which provides a theoretical basis for the application of Lactobacillus plantarum M616 in sourdough fermentation. In this study, the turbidimetric method was used to determine the growth curve, acid production ability, and acid, salt and bile salt resistance of the strain, and to analyze its antibacterial activity. The results showed that Lactobacillus plantarum M616 belonged to Gram-positive bacteria, and cells were short straight or bent rod shape. The pH value reached 3.89 after they were fermented for 30 h at 37 ℃ in MRS shake flasks; the OD_{600 nm} values were 0.03 and 0.05 after culturing for 6 hours at the pH value of 2.0 and 3.0, respectively; when the mass concentration of bile salt was 0.3 g/100 mL, the OD_{600 nm} value was 0.03 for 4 h culture; when the mass fraction of NaCl exceeded 8%, the strain almost stopped growing. In terms of bacteriostasis, the strain had inhibitory effects on Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, and the diameter of the inhibition zone reached 14 mm, 15 mm, and 17 mm, respectively. Therefore, Lactobacillus plantarum M616 has strong acid production ability and good metabolic performance, and can be applied as a strain for sourdough fermentation.