Abstract: This study aimed to screen food-grade lactic acid bacteria strains capable of efficiently degrading advanced glycation end products (AGEs) in food matrices and evaluate their AGEs degradation efficiency in food systems. Strain primary screening was performed using a selective medium with AGEs as the sole nitrogen source, based on natural fermented food samples collected from multiple provinces in China. The AGEs degradation capacity of the isolated strains was further verified via secondary screening in MRS medium. The target strain was identified through morphological observation and 16S rDNA sequencing combined with phylogenetic tree analysis. Its safety, probiotic properties, and AGEs degradation performance in high-temperature-processed foods were systematically evaluated. A total of 3 strains with AGEs degradation efficiency exceeding 50% were obtained in the primary screening. The strain HNGD-YC1, isolated from homemade yogurt in Ya’an, Sichuan Province, exhibited the optimal AGEs degradation capacity in secondary screening, with a degradation rate of 52% in MRS medium. This strain was identified as Lactiplantibacillus plantarum, which showed no hemolytic activity and combined with the safety criteria for food-grade strains. Meanwhile, it presented excellent acid resistance, bile salt tolerance, and strong intestinal adhesion capacity. After 48 h of fermentation at 37 ℃, the degradation rates of AGEs by HNGD-YC1 reached 69% in spray-dried milk powder and 56% in roasted pork powder. Additionally, the strain displayed significant degradation effects on various protein oxidation products, including Schiff bases and kynurenine. In conclusion, Lactiplantibacillus plantarum HNGD-YC1 possesses efficient AGEs degradation ability, favorable biosafety, and excellent probiotic properties, providing promising strain resources for the development of low-AGEs fermented dairy and meat products.