Meat is an important part of the human diet. It is rich in nutrient, and is a good place for microbial growth, which leads to risk for consumer health as well as economic loss in the meat industry. Meat products, have short shelf life and nitrite is used to increase their shelf life. Nitrite is a key ingredient in meat curing. Unfortunately, nitrite addition can also result in the formation of carcinogenic N-nitrosamines due to its reaction with secondary or tertiary amine in meat proteins. Therefore, this research was designed to remove nitrite from meat products using its substitution with two probiotic bacteria Lactobacillus plantarum PTCC1896 and Lactobacillus fermentum PTCC 1744 as well as the color and shelf life changes were investigated. In the first step the concentration of each bacterium and proportion of them in the farsh formula during shelf life were determined. The resultes showed that the number of 10 9 CFU/g of each bacterium and the ratio of 1:1 is the best for obtaining the pink color of interest. The farsh was made of 60% red meat. To investigate the ability of the LABs used in inhibiting the growth of the pathogen added the bacteria were added to the farsh in the determined concentration and ratio in the presence of 10 4 CFU / g and/or absence of Clostridium perfringens PTCC1765.. Result showed that the probiotic bacteria could inhibit the growth Clostridium perfringens in the first week. Also substituting these two bacteria could produce color, taste and smell in comparable with the control (sausage manufactured using nitrite). It could be concluded that fermentation of sausage using these two LABs can solve the problem of nitrite consupsion for consumer. Key word : fermented sausage, lactobacillus plantarum, lactobacillus Fermentum, nitrite
