Fermented sausages were made experimentally with addition of 0.3% (w/w) gluconodeltalactone (GDL) or a starter culture of Lactobacillus plantarum, unable to produce histamine or tyramine. Controls were produced without GDL and starter culture. During 15 days preparation and storage periods, number of bacteria and lactobacilli, pH, and levels of histamine, tyrosine and tyramine were monitored, and organoleptic evaluations were carried out. Maximal histamine levels were 19.41 micrograms/g of dry matter in the GDL-added sausages, 18.64 micrograms/g in the control, and 17.20 micrograms/g in the starter sausages. Maximal tyramine levels were 1249.16 micrograms/g in the GDL sausages, 1101.16 micrograms/g in the control, and 906.35 micrograms/g in the starter sausages. Sausages produced with GDL proved less acceptable in organoleptic evaluation due to an unpleasant sour flavour.