Abstract: This study aimed to screen food-grade lactic acid bacteria strains capable of efficiently degrading advanced glycation end products (AGEs) in foods from natural fermented foods, and evaluate their degradation application efficiency in food systems.Primary screening of strains was performed using a selective medium with AGEs as the sole nitrogen source, from natural fermented food samples collected from multiple provinces across China. The AGEs degradation performance of the isolates was verified through secondary screening in MRS medium. The target strain was identified via morphological observation, 16S rDNA sequence analysis and phylogenetic tree construction, and its safety, probiotic properties, as well as degradation effect on AGEs in high-temperature processed foods were systematically evaluated.A total of 3 AGEs-degrading strains with a degradation rate of over 50% were isolated through primary screening. Strain HNGD-YC1 with the optimal degradation performance was obtained via secondary screening, which was derived from homemade yogurt in Ya'an, Sichuan Province, with an AGEs degradation rate of 52% in MRS medium. This strain was identified as Lactiplantibacillus plantarum, which showed no hemolytic activity and met the safety requirements for food-grade strains. Meanwhile, it exhibited excellent acid resistance, bile salt tolerance and strong intestinal adhesion ability. After 48 h of fermentation at 37℃, the degradation rates of AGEs by this strain in spray-dried milk powder and roasted pork powder reached 69% and 56%, respectively. In addition, the strain also had a significant degradation effect on various protein oxidation products such as Schiff bases and kynurenine.Lactiplantibacillus plantarum HNGD-YC1 combines high-efficiency AGEs degradation ability, good food safety and excellent probiotic properties, which can provide high-quality strain resources for the development of low-AGEs fermented foods such as dairy products and meat products.