Abstract: Characteristics of fermented fish sausage was studied inoculated with mixed starter cultures of Lactobacillus,Staphylococcus and yeast. The experiments were performed by analyzing of microorganisms,chemical compounds,appearance and texture.During the 24 h of fermentation,Lactobacillus became the dominant species and resulted in a rapid decrease of p H,which significantly inhibited the growth of Pseudomonas and Enterobacteriaceae.The TVB-N content and TBA value of fermented fish sausage decreased. Moreover,the AAN content,whiteness,hardness and springiness were higher than that of control. Results indicated that fermentation with mixed starter cultures contributed to spoilage and oil oxidation delay,flavor development,nutrition value improvement,better appearance and taste of fish sausage.