The effects of Lactobacillus plantarum, which produce bacteriocin, isolated from fermented foods (NFS #6-6, fermented sausage: S #3, kajami sikhae) on the physico-chemical properties of fermented sausages were compared with commercial starter culture, SL during storage at 24℃ and 35℃. Sausages treated with NFS #6-6 and S #3 had higher a value than SL at 24℃. Saturated fatty acid (SFA) were increased but unsaturated fatty acid (USFA) were decreased after 4 weeks storage and that ratio were high as the storage temperature were increased, regardless of treated starters. Free amino acid contents were decreased but glutamic acid, lysine and aspartic acid were detected in large amount as compared with other free amino acids after 4 weeks storage, regardless of storage temperatures and treated starters. TBA values were 0.24∼0.27 ㎎/㎏ at 24℃ and 0.49∼0.52 ㎎/㎏ at 35℃ after 4 weeks storage and did not show any difference among samples.