<p>Fermented sausages are traditionally produced in many regions worldwide, including northwestern Vietnam. The use of starter cultures in sausage production is considered a practical approach to enhance food safety and quality, which are increasingly required by consumer demand. This study investigated the safety and effects of autochthonous starter cultures formulated from two strains <i>Latilactobacillus sakei</i> subsp. <i>sakei</i> LM0405 and <i>Lactiplantibacillus plantarum</i> LM0705 on microbial profile and biogenic amine content during the production of <i>lap xuong</i> sausage. Whole genome sequencing analysis of the two bacterial strains revealed the absence of genes associated with toxicity, virulence, biogenic amine, and antimicrobial drug production. Instead, their genomes contained genes that contribute to probiotic characteristics. The sausages were inoculated with <i>L. sakei</i> subsp. <i>sakei</i> LM0405 and <i>L. plantarum</i> LM0705 at equal concentrations of 10⁴, 10⁵, and 10⁶&#xa0;CFU/g of meat batter. At an inoculum level of 10⁶&#xa0;CFU/g, the sausages exhibited a significant decrease in pH and enterobacteria, with no sensory differences compared to the control. Furthermore, the levels of histamine, tyramine, cadaverine, and putrescine in the final product decreased by 48.92%, 100%, 39.33%, and 78.07%, respectively, compared to the control. Our findings suggest that these strains can be effectively used as starter cultures for <i>lap xuong</i> sausage production to enhance the safety and high quality of this fermented product.</p>