Abstract: The changes of color index, pH value, Aw were determined during fermentation and ripening process from two batchesof fermented sausages [the one was naturally fermented (control) and the other was inoculated Lactobacillus casei 6033(treatedsamples)]. The results showed that: the distinct changes of color index occurred in both batches, and fermented sausages darkledduring the ripening. But there were no significant difference between treated samples and control. The pH values in both batchesdecreased significantly and dropped to lower than 5.3 in 48h. The lowest values occurred on the fourth day. After that, the pHvalues increased gradually with the ripening process. The pH values in inoculated with Lc 6033 were lower than in control duringthe ripening. Aw levels showed degressive trend in both batches and values were lower slightly in treated samples than in control,but no significant difference was found. These experiments conducted indicated that Lc and its proteinases influenced on pHvalue significantly, but on Aw value and color indistinctly of fermented sausage.

Key words: fermented sausage, physi-chemical properties, change