摘要：In this study, L. plantarum, L. sake, P. cerevisiae and P. pentosaceus strains were isolated and identified from the different sausage and sossis samples obtained from markets. Amount of hydrogen peroxide (H2O2) and % acidity produced by the cultures were estimated. Titration method were used for estimating % acidity and spectrophotometric method were used for estimating H2O2 produced by the cultures. Antimicrobial effects of isolated strains on the test bacteria P. fluorescens and E. aerogenes were estimated by agar diffusion method. Also, antimicrobial activities among the isolated strains were studied. In generally, Lactobacillus strains were more produced acid and H2O2 and showed more antimicrobial activities comparing with the Pediococcus strains.
