Abstract: Using Pediococcus pentosaceus,Lactobacillus plantarum,Staphylococcus only or the combinations as starter cultures to make pork jerky,the production of fermented pork jerky were analyzed,including the change of product texture,water activity,myofibrillar fragmentation index( MFI) and sensory quality and other indicators. The results showed that: compared with the control group,fermentation could significantly improve the texture and sensory quality of the product. Shearing force of the product which was fermented by Staphylococcus and P.pentosaceus was reduced by 39.8%,MFI was increased from 42.87 to 84.73. Water activity( Aw) and moisture content of each fermentation group had no significant difference.But compared with the control group,the Aw and moisture content of each fermentation group decreased significantly( p < 0.05).The sensory scores of the jerky fermented by Staphylococcus only and the groups of complex fermentation was significantly higher( p < 0.05).