Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 were inoculated singly or jointly on carabeef (pindang damulag) and allowed to ferment at 10 and 32°C for five days, in comparison with uninoculated naturally fermenting samples. Greater pH reduction and increased lactic acid production was observed in samples inoculated with the lactic acid bacteria (LAB) starter cultures and those fermented at 32°C. Fermentation increased the monounsaturated fatty acid content of carabeef which may have good health benefits. The total plate count, coliform count, yeasts and molds count generally decreased after fermentation for five days which were more pronounced in LAB-inoculated samples. It was also observed that acid-forming bacteria were the predominant microflora in all fermented samples. Sensory evaluation revealed that the addition of starter cultures significantly improved flavor and general acceptability of fermented carabeef. The most acceptable was the meat inoculated with a combination of L. plantarum BS and P. acidilactici 3G3. Samples fermented at lower temperature (10°C) had significantly higher overall acceptability scores than those fermented at 32°C. The study demonstrated the potential of LAB starter cultures in improving safety, nutritional and sensory properties of pindang damulag.