The objective of this study was to discuss the effects of different mixed microorganism starter cultures on the physicochemical,microbiological and sensory characteristic of beef kebabs in order to provide scientific basis for development and manufacture of fermented meat product.Two kinds of starter were used for beef kebABS.First group was made up of a kind of Lactobacillus and a kind of Staphylococcus,and the second group was another kind of Lactobacillus,the same Staphylococcus and a kind of Yeast.Microbiological,physicochemical and sensory characters were determined.The results showed that compared with those of control group,sensory characteristics,color,flavor and taste were improved significantly(P<0.05)in fermented beef kebabs with 106cfu/g Lactobacillus,107cfu/g Staphylococcus and 107cfu/g Yeast.