The effects of Lactobacillus plantarum, which produce bacteriocin, isolated from fermented foods(NFS #6-6, fermented sausage: S #3, kajami sikhae) on the property of fermented sausages were compared with commercial starter culture, SL by measurement of pH, Aw and microbiological characteristics during storage at 24℃ and 35℃. There was slight increase in pH for all treatment and storage at 35℃ lowered pH than storage at 24℃. Lactobacilli count of S #3 and NFS #6-6 treated samples stored at 24℃ maintained 10^7 CFU/g during storage but that of SL treated samples reduced to 10^5 CFU/g after 4 week storage. Lactobacilli count of samples stored at 35℃ were reduced during storage. Staphylococci after 4 week storage at 24℃ were maintained as 10⁴ CFU/g for NFS #6-6, 10³ CFU/g for S #3 and 10² CFU/g for SL treated samples. Staphylococci of samples storage at 35℃ were reduced faster than 24℃ storage. Listeria were effectively inhibited in samples with NFS #6-6 and extinguished after 4 week storage in all treatment.