The pH value, Aw values, moisture content, TBA value, and color of fermented mutton sausages supplied with different culture starters during processing and storage were determined. Group 1 without additive agent was control group, group 2 was Lactobacillus plantarum group, group 3 supplied with Lactobacillus plantarum and Staphy-lococcus xylosus by the ratio of 1:2 was mixed group. The results showed that the pH values of fermented sausages in all groups were decreased during fermentation, especially the Lactobacillus plantarum group and the mixed group. Then the pH value increased during the process of dry, mature and storage. Among them, the pH value of control group increased quickly, and that of lactobacillus plantarum group and mixed group increased slowly. Aw values of each group falling rapidly in processing stage, especially the Lactobacillus plantarum group and the following mixed group. Moisture content in the fermented stage changes slightly, but it was significantly decreased during the dry and mature phase, and it was still declined during the storage. TB A value during process of fermentation, dry, mature and 2 weeks after storage showed uptrend. Four weeks after storage, TB A value significantly increased. The redness ( a) of Lactobacillus plantarum group and mixed group were 16. 91 and 17. 17, which were higher than that of the control group, and their Yellowness (b) and lightness (L) were significantly lower than that of control group (P ＜ 0. 05 ) , and that of mixed group was slightly lower than that of Lactobacillus plantarum group.%通过测定添加不同发酵剂羊肉发酵香肠加工和贮藏过程中的pH值,Aw值,水分含量,TBARS值和色泽的变化,研究菌种对羊肉发酵香肠理化特性的影响.第1组为未添加菌种的对照组,第2组为添加植物乳杆菌组,第3组为按1:2添加植物乳杆菌和木糖葡萄球菌的混合组.结果表明:发酵过程中,3组发酵香肠pH值均有所下降,但添加植物乳杆菌和混合组下降较多,在发酵结束后的干燥、成熟和室温贮藏过程中pH值有上升的趋势,对照组pH值上升快,而植物乳杆菌组和混合组pH值上升缓慢.各组Aw值在加工阶段迅速下降,植物乳杆菌组最快,混合组其次.水分含量在发酵结束时变化不大,在随后的干燥、成熟阶段水分含量显著下降,贮藏过程中仍缓慢降低.TBA值在发酵、干燥、成熟和贮藏前2周表现上升趋势,而贮藏4周后TBA值显著下降.植物乳杆菌组和混合菌种组红度值(a)分别为16.91和17.17,均高于对照组；黄度值(b)和(L)明度值均显著低于对照组(P＜0.05),而混合组略低于植物乳杆菌组.
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