Abstract: Pediococcus pentosaceus(P.p)and Lactobacillus casei(L.c)are widely used in the production of fermented sausages as the leavening agent,but whether it can be used as the fermentation agent of donkey sausage,the ratio of fermentation agent and the concentration of bacterial liquid have not been clearly defined. In this study,the growth curve,acid production rate and salt tolerance of P. p and L. c. were studied and analyzed,and the mixed culture experiment was carried out. Both lactic acid bacteria met the requirements of fermentation starter for meat products and could be used as mixed starter. In this experiment,single factor tests were conducted on the different ratios of the two starters,the concentration,the quantity of inoculation,and so on. Orthogonal experiments with four factors and three levels were carried out to obtain better fermentation conditions under current processing conditions:the ratio of mixed LAB starter strains was Lc:Pp=1:1,and the concentration of bacteria strains was 1×10⁶ CFU/mL,the amount of starter added 1%,fermentation temperature 35℃,fermentation time 20 h,under this condition the color of fermented donkey sausage was dark red,taste was delicious,pH was 4.83,sensory evaluation result met the criteria.