Abstract: An improved process for the production of dry or semi-dry sausage by the controlled fermentation of a meat emulsion through the addition of a starter culture of Pediococcus pentosaceus ATCC 10791. A desirable pH can be achieved at fermentation temperatures in the range of 50.degree. F. to 80.degree. F. in not more than 72 hours. In another embodiment of the invention the Pediococcus pentosaceus culture is combined with a second microorganism selected from the group of Pediococcus cerevisiae, Streptococcus lactis and all members of the family Micrococcus and all Micrococcusacae.