The bacteria isolated from Dairy calf feces without any antibacterial drugs were identified as Lactobacillus plantarum.Separated through the salt-resistance,nitrite-resistance,acid resistance and proteolytic activity test,Lactobacillus plantarum was applied in sausage fermentation for the determination of acidity changes and plate count.The results showed that the newly separated Lactobacillus plantarum were the good fermentation starter culture for meat products.Also observed was that when the ratio for the Lactobacillus plantarum(29)and Streptococcus thermophilus in the fermented sausage was 2 to 1,the pH was dropped below 5.0 within the following 48h and the plate count was 1011,then the growth of spoilage bacteria was inhibited.