Study was conducted to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of vienna sausages were manufactured as the control (addition of potassium sordate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. The physico-chemical properties of sausages were examined during the storage time. TBA value was not significantly (P$lt;0.05) different among treatments at both storage temperatures. TBA value was significantly (P$lt;0.05) increased with storage period in all treatments. Increasing rate of TBA value was higher at 20℃ than at 5℃. VBN values of treatment A and B were a higher than that of control. As storage period passed, VBN values of all treatments were significantly (P$lt;0.05) increased and increasing rate of it was higher at 20℃ than at 5℃. In total plate counts, treatment B tended to be higher compared to control and treatment A. With storage period, total plate counts was increased in all treatments and increasing rate was higher at 20℃ than at 5℃. Lactic acid bacteria population was not significantly (P$lt;0.05) different among treatments at both storage temperatures but treatment B showed a high tendency compared to control and treatment A at the end of storage. With storage period, the number of lactic acid bacteria was increased in all treatments and increasing rate was higher at 20℃ than at 5℃.