Abstract: In this paper the changes of pH, Aw, moisture content, acidity value, peroxide value, proteolysis index andmicroorganism were studied during the processing of dry fermented sausage. Our results showed that the pH, Aw, moisture contentdroped more rapidly in the group added starter culture with higher proteolysis and more welcome flavor than those in the controlgroup. Furthermore, the growth of house flora was significantly inhibited in the experiment group. However, in the two kinds offinal products, the amount of lactobacillus,acidity index and peroxide value were the same. The results indicated that pH, Aw,moisture content were affected by the starter culture during the processing of dry fermented sausage, while the fat oxidation haslittle relationship with it.

Key words: dry fermented sausage, physico-chemical property, microbiological characteristics