progressive decrease in the sarcoplasmic and myofibril- lar protein fractions, accompanied by an increase in the alkaline-soluble fraction and nonprotein constituents (Fig. 3). The rate and magnitude of these changes proportionally depended on the level of inoculation. LC106 showed the fastest and largest decrease in both sarcoplasmic and myofrillar protein fractions, followed by LC104 and the control, respectively. It was possible that both sarcoplasmic and myofibrillar proteins were degraded or became insoluble due to acid-induced denaturation (Visessanguan et al., 2004). In agreement with the results of this study, several studies have shown that proteolysis during the ripening of fermented sausages is reflected by an increase in NPN concentra- tion. DeMasi, Wardlaw, Dick, and Acton (1990) and Garcia de Fernando and Fox (1991) also reported an increase in NPN for the starter-inoculated sausages.