Abstract: The effect of starter on lipase vigor during the ripening of smoked horse sausages was studied. The result showed acid lipase vigor, neutral lipase activity and the activity of phospholipase were decreasing during the ripening. Three kinds of enzyme activity of group of inoculation starter cultures was greater than the control group during the ripening (p<0.05) . The relationship analyse showed that the contents of salt, the contents of water and p H were very significantly correlated to the activities of these three enzymes during the ripening of smoked horse sausages (p<0.01) .