In order to detect the dynamic changes of microorganisms during the fermentation of fermented sausages quickly and accurately. In this experiment， natural fermentation was used as a control group. Lactobacillus plantarum F16 was used as a fermenting agent to make fermented sausages， and the standard strain of Lactobacillus plantarum CICC：6238 was used to prepare standard substance. Quantitative analysis of lactic acid bacteria during fermentation of fermented sausages was performed by real-time fluorescence quantitative PCR and compared with traditional methods. The results showed that the correlation coefficient of the standard curve R2≧0.99， amplification efficiency was 90%-100%， which meet the requirements of RT-PCR. The quantitative results of lactic acid bacteria were the same as the plate counting which was incresed firstly and then decreased. The results of RT-PCR overestimated the plate count about 1lg（CFU/g）， probably because of the presence of dead cells. The linear equation between the plate counting and the RT-PCR values was obtained which was y = 0.8116x + 0.4254. A batch of sausage was taken to verify the experiment. The agreement reached more than 94% that the number of live bacteria according to the equation and the plate counts. Therefore， the linear equation could be used to predict the number of living bacteria of lactic acid bacteria， the method of RT-PCR provides a rapid and effective way to monitor the dynamic changes of lactic acid bacteria in the fermentation process of of fermented sausages.