Eight strains selected with desirable properties in preliminary screnning tests were identified as 5 Lactobacillus plantarum and 3 Lactobacillus curvatus. All of 8 strains could grow at different temperature and acid conditions, and they did not have proteolytic and lipolytic activity. These strains showed difference in acid tolerance, bile tolerance and cholesterol removal ability. Consolidation of all these analyses, X3-2B was identified as the promising candidate of meat starter cultures suitable for the manufacture of the fermented sausage.