The effects of micrococci on sensory characteristics of different batches of summer sausages were determined. Sixty four salt-tolerant indigenous isolates were selected from beef or mutton treated with 1.5 or 3.0% sodium chloride and 120 ppm sodium nitrite, and held at 5 or 10 C for 5 days. These isolates (61/64) were identified as staphylococci and micrococci. Summer sausages were made from several lamb, ewe, and ram carcasses which were hand deboned and blended after grinding to contain 22% fat. Six summer sausage treatments were prepared using two different sources of commercial starter cultures including Micrococcus species or Micrococcus varians and Lactobacillus plantarum, an indigenous Micrococcus isolate, a microbial lipase, or encapsulated lactic acid. Three sensory panel sessions rated these products for consumer acceptability. Sensory panel results indicated that starter culture treatments did not improve sensory characteristics of the summer sausage over the treatment containing encapsulated lactic acid. Lipase addition caused a general reduction in sensory panel ratings for flavor, texture, appearance, and overall acceptability of the summer sausage (p = 0.05).