Abstract:The fermented of pork dry sausage with Cerasus humilis scent was developed with Cerasus humilis juice，pork and lactic acid bacteria as main raw materials.The fermentation process was optimized using combination of single factor method and orthogonal design，and the characteristic changes were investigated in fermentation process and maturation period.Results indicated that the best fermentation technology was that the bacteria inoculation was of 1×107cfu/g（pentosaceus∶Lactobacillus∶beer Pediococcus=1 ∶1 ∶1），the fermentation temperature was 30℃ and the fermentation humidity was 92%.During the fermentation，the lactic acid bacteria became the dominant bacteria，produced lactic acid via carbohydrate metabolism，and caused the decreasing of pH；at the same time，the water content and water activity also decreased，and the growth of microbes was inhibited and the shelf life of dry sausage was prolonged.During the aging period，the total number of colonies，TVBN and TBA increased slowly，and the content of non-protein nitrogen increased significantly，accelerating the degradation of nitrite and giving the product a favourable color.