The aim of the study is to improve the technology for the production of sausages based on food additives. To achieve the assigned task, it was necessary to complete the following research tasks: study and use of starter cultures as a factor in the formation of the quality of sausages; analysis of the physiological and biochemical properties of bifidobacteria for sausage production, as well as the choice and justification of the dose of starter culture introduced into the sausage meat; the influence of starter cultures on the dose of sodium nitrite introduced; l laboratory testing of bacterial starter cultures in the production of boiled-smoked sausages; improved technology for the production of cooked-smoked sausages using starter cultures. The scientific novelty consists in the following: the use of starter cultures as a factor in the formation of the quality of sausages has been studied; analyzed the physiological and biochemical properties of bifidobacteria for sausage production; selected and substantiated the dose of sourdough introduced into the sausage mince; investigated the influence of starter cultures on the dose of sodium nitrite introduced; laboratory testing of bacterial starter cultures in the production of boiled-smoked sausages was carried out; the technology for the production of boiled-smoked sausages using starter cultures and food additives has been improved. The practical significance of the research consists in the following: selected and justified the doses of the starter culture introduced into the sausage mince; investigated the effect of starter cultures on the dose of sodium nitrite introduced; laboratory testing of bacterial starter cultures in the production of boiled-smoked sausages was carried out; the technology of production of cooked - smoked sausages with the use of starter cultures and food additives has been improved. Subject of research: quality indicators (organoleptic and physico-chemical), food and energy value of products. The object of the research is the technology of sausage production based on food additives.