Abstract:This study identified the optimal sodium chloride substitute and optimized the processing technology for low-salt dry fermented sausage （LSFS） using single-factor experiments and response surface methodology. Using naturally fermented sausage （NFS） as a control， the product quality （texture， color， sodium content， water activity） and taste profile of LSFS were analyzed. The results showed that with transglutaminase as the salt substitute， and a composite starter culture of Pichia kudriavzevii and Lactobacillus plantarum， the optimal conditions were a salt substitution level of 60%， a composite starter culture inoculum of 2.5%， and a mass ratio of P. kudriavzevii to L. plantarum of 2∶1. Under these conditions， the sensory score reached 82.40， which was close to the theoretical value predicted by the model. The hardness， chewiness， springiness， cohesiveness， L* value， and a* value of LSFS showed no significant differences compared to the normal salt content group （P＞0.05）. The sodium content decreased by 71.05%， demonstrating a significant salt reduction effect. The saltiness， bitterness， and astringency were significantly reduced， while sourness was notably enhanced （P＜0.05）.