Abstract: The mixed culture system of Staphyloccus auricularis C131,Dabaryomyces hansenii Y163 and Lactobacillus sake L04 was construct for production of Rugao sausage. As the amount of C131 increases,the interaction between L04 and C131 weakens. When mixture of L04,C131 and Y163 with their ratio of 1:2:1 or 1:4:1 is incubated in simulative broth medium with 0.1 g/L NaNO2 at 30 ℃ for 24 hours and 12 hours respectively,and pH values of the mixed culture liquid are 4.8 and 5.6 respectively,the total amount of bacteria reaches maximum. When the two kinds of mixtures were used for Rugao sausage,the obtained products are of excellent quality with moderate acidity.

Key words: Rugao sausage, mixed culture, Staphyloccus auricularis, Dabaryomyces hansenii, Lactobacillus sake