Abstract:To study the effects of nitrite produced by bacteria fermented vegetable juice in place of chemical synthesis of nitrite. Staphylococcus xylosus and Staphylococcus carnosus as a leavening agent， fermented veg－ etable beef sausage was made with different supplementation（5 %， 10 %， 15 % and 20 %） spinach and carrots juice as experiment groups. Group nitrite（additive of 0.01 %） was control group. Proper vegetable juice was se－ lected by fuzzy comprehensive evaluation and nitrite contents of fermented sausages. Changes of aerobic bacteri－ al county， TBARS， TVB-N， pH and colour of beef sausages made using vegetable juice alone， nitrite and veg－ etable juice， and fermented vegetable juice were compared during the storages. The fermented sausage with 15 % and 20 % spinach juice were both better by comprehensive sensory evaluation， but the content of nitrite of 20 % spinach juice was up to 31.137 mg/kg， out of the allowable range of the national standard， so we select the 15 % spinach juice. During the storages， microbial， physicochemical and colour indexes of fermented vegetable beef sausage with 15 % spinach juice were equal to those of beef sausages made using 0.01 % nitrite. The nitrite pro－ duced using 15 % spinach juice fermented by bacteria tested could be directly in place of 0.01 % chemical syn－ thesis of nitrite in the process of beef sausage.