The fermentation of bakasang, an Indonesian traditional fish sauce, was carried out using lactic acid bacteria (LAB) —mixed culture collected from fermented whole sardine (Sardinella sp.) at 37°C for 5 days. The fermentation characteristics and product quality of bakasang were determined. Bakasang produced from raw sardine gave more hydrolyzed products as compared to bakasang produced from cooked sardine. The addition of LAB-mixed culture into cooked sardine showed significant difference on chemical characteristics of the product as compared to the control. In general, the addition of LAB-mixed culture increased the concentration of amino acid such as aspartic acid, glutamic acid, glycine, alanine, valine and lysine. The sensory assessment showed the addition of LAB-mixed culture into bakasang influence significantly acceptability of flavor and color but not that of aroma.