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The aim of this study was to assess the influence of starter culture (Lactobacillus plantarum and Staphylococcus xylosus) on total coliforms and Escherichia coli and sensory characteristics of Italian salami. We monitored the physical and chemical parameters (pH, moisture and weight loss) and microbiological analysis (total coliform, E. coli, Salmonella spp., Listeria sp., Lactic acid bacteria, mesophilic bacteria, yeasts and molds). After maturation, sensory tests were performed. None of the samples was detected Salmonella spp. and Listeria sp. The study showed a reduction (57%) of total coliform test the salami in the control and 18% of mesophilic bacteria, yeasts and molds. It was observed similar growth of lactic acid bacteria between groups of salami. The pH, weight loss and moisture final product were not different. There were no differences between the products on the global acceptance, preference and attributes (color, odor, flavor and texture), although there is a significant BRAGA, H.F. et al. Biopreservação de salame tipo italiano por cultura starter. PUBVET, Londrina, V. 7, N. 14, Ed. 237, Art. 1561, Julho, 2013. sensory difference (p<0,01) in perception for acidity. The use of starter culture is potentially positive, since and significantly inhibited the development of undesirable microorganisms, not changing the sensory characteristics of the product.