摘要：This study was made with aim to determine H2O2 and H2S forming properties of some lactobacilli ( L. sake , L curvatus , L. plantarum ) isolated from Turkish fermented sausages. H2O2 forming properties of lactobacilli were determined in MRS-Pyrolusit agar and MRS-ABTS- Peroxidase agar while, H2S forming properties were determined in Lead Acetate agar, Lysine Iron agar and Triple Sugar Iron agar. The 49 strains (77.7%) in MRS-Pyrolusit agar, 52 strains (82.5%) in MRS-ABTS-Peroxidase agar were reacted positive (from the total of 63 strains of L sake as tested. Also 9 strains (75%) in MRS-Pyrolusit agar, 8 strains (66.6%) in MRS-ABTS-Peroxidase agar from the total of 12 strains of L. curvatus and 1 strain (33.3%) both in MRS-Pyrolusit agar and MRS-ABTS-Peroxidase agar from the total of 3 strains of L plantarum were reacted positive. As the same 6 (9.5%) the total of 63 L. sake strains in Lead Acetate agar, 3 of them (4.7%) in Lysine Iron agar and 1 of them (1.5%) in Triple Sugar Iron agar; 2 (16.6%) of the total L. curvatus strains in Lead Acetate agar, 1 of them (8.3%) both in Lysine Iron agar and Triple Sugar Iron agar were shown as positive reaction although L . plantarum strains were negative. As a conclusion, it was determined that, the forming properties of H2S of lactobacilli isolated from Turkish fermented sausages were more lowest level although generously formed H2O2. it was suggested that it should be followed to hygienic precautions and used with suitable active starter cultures in production in order to reduced the minimal levels of H2O2 and H2S forming in fermented sausages.
