In this article,four strains of Staphylococcus aureus( Staphylococcus epidermidis,Staphylococcus simulans.001,Staphylococcus simulans.002; Staphylococcus simulans.003) and a strain of Lactobacillus plantarum were isolated and identified from the laboratory.The total DNA were sampled and extracted from smoked horsemeat sausage in different fermentation and riping period.PCR-DGGE was carried out to study the effect of pure strains and different combinations( The ratio of four strains of Staphylococcus aureus to Lactobacillus plantarum was 1∶1) of starter cultures on endogenous microorganisms dynamic change during the ripening of smoked horsemeat sausage.The results indicated that the addition of different starter culture combination led to different changes of the smoked horsemeat sausage bacteria phase distribution.The dominant bacteria tended to apparent in time to ripe.Weissella sp.,Lactobacillus sp.,Enterococus faecium,Enterococus faecalis were always present in bacteria phase.The inhibitory effect of F sample( Staphylococcus simulans.002) was most obvious,species and quantity of endogenous bacteria were reduced,especially Lactobacillus plantarum,Pseudomonas sp.,Enterococus faecalis were stronger inhibited.