This study examined the feasibility of coupling dehydration-impregnation by soaking (DIS) with a subsequent lactic fermentation in the treatment of meat. A series of beef fillets were subjected to 3 different DIS treatments. The resulting DIS-treated fillets had 3 different characteristics in terms of water activity, salt, and fermentable sugars contents. Fillets treated with the DIS with the shortest immersion time (5 h) and the highest salt concentration in the DIS bath (100 g/L) were inoculated with Lactobacillus sakei. A control group was left without inoculation. After 24 h incubation at 25 ?C, only inoculated fillets showed signs of lactic fermentation. At 24 h, these fillets had a d-lactic acid content of 68 ?mol/g dry basis and a high population of L. sakei revealed by methods of plate count and quantitative PCR. DIS could therefore be compatible with a subsequent fermentation step by L. sakei.