The influence of four lactic acid bacteria on the Chinese-style dry fermented sausages was studied.The four lactic acid bacteria were Pediococcus pentosaceus,Lactococcus lactis sub lactis,Lactobacillu brevi,and Lactobacillus curvatu.The results showed that Lactobacillus curvatu could vigorously grow in the dry fermented sausages,resulted in a rapid pH decrease(pH 3.7),and also resulted in a rapid decrease of the content of water and Aw of the dry fermented sausages.These changes in physicochemical properties were good for the development of quality texture.In conclusion,Lactobacillus curvatus was the most suitable strains for the producing of the dry fermented sausages.