In order to explore the effects of Lactobacillus paracasei and Staphylococcus xylosus on the quality and flavor of fermented sausage, and provide theoretical reference for further optimization of fermented sausage processing technology in China. In this study, Lactobacillus paracasei YL-1, Staphylococcus xylosus E-2, and Staphylococcus xylosus NY-2 were added to the sausage in the form of single strain and compound. The natural fermentation without starter added was used as the control group, the physical and chemical indexes, volatile flavor substances and sensory quality of sausages were evaluated. The results showed that compared with naturally fermented sausage, the evaluation panel preferred the sausage with added strains, the palatability, smell, taste and overall acceptability of the sausage fermented by mixed strains were better than that of the sausage fermented by single strains. The acidity of the sausage added with L. paracasei YL-1 was better than that of the other groups, and the color and texture characteristics of the sausage in the experimental group were better than those in the control group. However, the mixed strain only plays a synergistic effect in hardness, chewiness, sensory characteristics, and flavor substances, and has little effect on acidity and color were observed. The co-effect caused by the addition of different strains should actively contribute to the formation of volatile flavor substances of fermented sausages, and the added strain group produced more esters, which reduced the types and quantities of some alcohols and aldehydes.
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