A hierarchical screening strategy was used to isolate， identify， and evaluate the fermentation performance of lactic acid bacteria from the distiller's grains to develop a specialized fermentation inoculant suitable for Maotai sauce-flavor Baijiu distiller's grains. The acid-producing strains were initially screened with the bromocresol purple plate method， followed by identification through morphological observation， Gram staining， and 16S rRNA sequencing. The ethanol tolerance（5%-15%） of the strains was determined. The acid resistance（pH 2.0-6.0）， temperature adaptability（20-60 ℃）， in vitro safety（hemolysis and drug sensitivity）， and solid-state fermentation performance of the strains were systematically evaluated. The results showed that 24 lactic acid bacteria strains isolated and identified from the distiller's grains were belonged to five species including Pediococcus acidilactici， Pediococcus pentosaceus， Lactobacillus paracasei， Lentilactobacillus buchneri， and Lactobacillus acidophilus. The survival rate of Pediococcus acidilactici F8， Lactobacillus paracasei F16， and Lentilactobacillus buchneri F18 remained at approximately 10% under the stress of 8% ethanol. Most strains maintained a survival rate exceeding 60% after 2 hours of treatment at pH 3.0-6.0. The dominant strains grew well at 30-37 ℃， exhibited no hemolytic activity， and were sensitive to most antibiotics. The results of solid-state fermentation showed that the viable count of Lactobacillus paracasei F16 reached 7.33×10? CFU/g after 48 hours of fermentation in a medium containing 70% distiller's grains， significantly higher than that of other strains. This study successfully screened three lactic acid bacteria strains with excellent resistance to stress， safety， and efficient fermentation performance. It will provide core microbial resources and technical support for the high-value utilization of Maotai sauce-flavor Baijiu distiller's grains and the development of specialized fermentation inoculants.