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Lactic acid bacteria grow in sausage meat and their fermentation products are generally important for the cored course of ripening. However some lactobacilli are capable of producing H2S and this may also lead to off odors of meat and meat products.
The aim of current study was carried out to detection of H2S producer bacteria in smoked and vacuum packaged fermented sausages. For this reason the samples were analyses sensorically, microbiologically and in addition to these the H2S contents were measured in the pack of the samples. The development of microflora over a ripening period for one week and a storage period (after packaging) for three weeks were examined.
After 3-4 days of packaging the sausage samples gave objectionable off odors upon immediately opening the pack. The microflora all of the samples was dominated by Lactobacillus and L. curvatus, which is able to produce H2S was identified. Counts of L. curvatus approached 103-104 cfu/g. The amounts of H2S in the packages of the samples were measured as between 4 to 12 µg/L.
In conclusion the hygienic conditions of meat processing plants must be improved and active starter cultures should be used for the manufacture of fermented sausage.