Characterization of Lactic Acid Bacteria from Dry Sausages

ABSTRACT

Eight genera (Lactobacillus, Leuconostoc, Staphylococcus, Enterococcus, Lactococcus, Micrococcus, Streptococcus) are most commonly used meat starter cultures. The Lactobacilli associated with meat fermentation and the efforts to accurate classification and identification of them are becoming more important as various isolates of LAB become more commonly used as starter cultures.

The present work deals with characterization of the microflora associated with naturally fermented Bulgarian sausages (Lukanka) and sausages (Lukanka) with defined starter culture produced by “Tandem”. More then 200 strains of genera Lactobacillus were isolated during the different stages of the fermentation process of the naturally fermented sausages. The morphological, cultural and physiological and biochemical analysis were performed. In such a system such as meat with a wide variety of complex substrates serving as sources of peptoses, organic acid and other fermentable compounds different end products are formed. Research on the production of lactic acid, determination of pH, screening for producers of antimicrobials was performed.

Keyword:

• lactobacilli
• dry sausages
• bacteriocins