Abstract：This article mainly analyzed the microorganism changes and physicochemical characteristics during the fermenting and ripening of sausages which were added with different kinds of microbial culture starters,and got the corresponding analyses and results.The results indicated that the amounts of the culture starters increased in the beginning stage then decreased till the end.The growth of Lactic acid bacteria(LAB)in the mixed fermented sausages was bloomer than in the single ones,and the growth of coccus was also effected by LAB,they were interaction.
2007, Vol. 21 
