Abstract:To research the effect of green cured sausages produced by Italy SACCO WBL-45 compound microorganisms and VBL-97 compound microorganisms，fermented celery powder rich in nitrite would be obtained by nitrate reduction from compound microorganisms fermenting celery juice，which made green cured sausages and studied the curing effect.The inoculation concentration of WBL-45 compound microorganisms was 7.08×105，1.42×106，7.08×106，2.83×107，7.08×107 CFU/g，while the inoculation concentration of VBL-97 was 6.25×105，1.25×106，6.25×106，2.5×107，6.25×107 CFU/g，the nitrite concentration，pH and nitrate concentration were measured at 0，12，24，60，96，120，150 h along with 38 ℃ fermentation temperature.The inoculation concentration and fermentation time would be selected by the nitrite concentration in celery juice.The quality of green cured sausages produced by two celery powder dated from above-mentioned best celery juice was studied by measuring residual nitrite concentration，thiobarbituric acid reactive substances（TBARS）and a*at 0，1，3，5，7 d，while chemosynthetic nitrite cured sausages as control.Results reflected that the nitrite concentration increased to maximum and the pH，nitrate concentration both decreased to minimum at 24 h with WBL-45 1.42×106 CFU/g and VBL-97 1.25×106 CFU/g，when WBL-45 group residual nitrite concentration 1 013 mg/kg more than VBL-97 group residual nitrite concentration 256 mg/kg（P＜0.05）.The a*of WBL-45 fermentation celery powder sausage was higher than VBL-97，but both had no significant difference for control group.Meanwhile，the thiobarbituric acid reactive substances（TBARS）and residual nitrite concentration were more excellent than control.