Abstract: The present research was carried out to investigate, the effects of commercial starter culture (Staphylococcus carnosus and Staphylococcus carnosus + Lactobacillus pentosus) use on some chemical, microbiological and sensorial characteristics of pastrami traditionally manufactured from water buffalo meat. Significant differences were observed throughout the storage period between groups treated with or without commercial starter cultures with respect to both sensory qualities and the pH value. The highest sensorial values were observed on 60th and 15th day of storage period for the groups with added starter cultures. Pronounced increase was demonstrated in the sensory quality of the groups with added starter cultures that is the most significant criterion for the manufacture and marketing of pastrami. Furthermore, the use of commercial starter cultures was determined to contribute to the microbiological characteristics of pastrami. Thus, using starter cultures in pastrami manufacture could ensure good quality and safety end product.