This study was conducted at the laboratory of Agriculture College, Damascus University to produce smoked fermented semi-dry sausages using three kinds of commercial starter cultures, First culture contained a Staphylococcus carnosus and Staphylococcus xylosus, the second contained Lactococcus lactis, Lactobacillus sakei, while the third one contained Lactococcus lactis, Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus. All treatments were analyzed for microbial and sensory evaluation after 0, 7, 14, 21, and 28 days and for chemical parameters after 0, 14 and 28 days of cold storage at 5 C in order to choose the optimal treatment to determine the best product. Results of microbial analysis showed the sovereignty of lactic acid bacteria in fermented sausage before smoking and then decreased after smoking and reappeared in commercial starter culture containing lactic acid bacteria after that it was dropped gradually until the end of storage while the pathogenic bacteria did not appear in cultures. Chemical analysis showed significant effect in the pH number between control and treatments that had lactic acid bacteria starters. The sensory evaluation also showed superiority of the fermented sausage using the third starter and gave the best qualities in terms of taste, odor, color, texture and overall appearance.