Abstract: In this study, three batches of dry fermented Chinese-style sausage inoculated with Staphylococcus xylosus-12 and Pediococcus pentosaceus- ATCC 33316 (CHS-SP), Staphylococcus xylosus-12 and Lactobacillus casei subsp. casei-1.001 (CHS- SL) and abatch without any starter (CHS-CONT) as control were prepared. The physico-chemical, microbiological and sensory quality characteristics of all sausage samples were determined. The water activity ranged from 0.80 to 0.82, pH from 4.85 to 4.98, residual sodium nitrite from 3.84 to 7.11mg/kg and volatile basic nitrogen (VBN) from 17.77 to 19.05mg/100g in final products. Moreover, 17 different kinds of free amino acids were detected, where glutamic acid and arginine were found in predominant amount and cysteine in trace. The mixed starter cultures produced higher amount of total free amino acid, improved the color and textural properties and suppressed the growth of pathogenic Enterobacteriaceae and other yeasts and molds as well in the products. However, the total plate counts were unaffected. The sensory evaluation result showed that the product batch (CHS-SL) added from mixed culture was the best, while the control was the worst.

Key words: dry fermented Chinese-style sausage, mixed starter culture, physical-chemical characteristics, microbiology, sensory evaluation.