Abstract: In this study,Staphylococcus xylose S_(253) and Lactobacillus fermentum Y_4 which separated from Rugao ham and Jinhua ham were used as starter cultures to investigate their influence on the composition,physical,chemical quality and sensory quality of fermented sausage.At the amount of 10~7 cfu/g,the reducing rates of Aw and pH values from experimental group were significantly greater than those from control group( p<0.05).Hardness and chewiness of experimental group were significantly higher than that of control group( p<0.05),and TBARS values were significantly lower than other groups( p<0.05). When S.xylosus and L.fermentum( 3 ∶1,v/v) were selected as starter cultures,the a*/ b*values were significantly higher than other groups( p<0.05),and the comprehensive sensory scores were significantly improved( p<0.05). The results showed that there were significant effects of different microbial starter cultures on the quality of fermented sausages. According to the overall sensory results,the comprehensive quality of fermented sausages was the best when S.xylosus and L.fermentum were at the ratio of 3∶1(v/v) as starter cultures with inoculums size of 107 cfu/g.