摘要：This study was undertaken to study of growth, isolation and identification of lactobacilli species in Turkish fermented sausages (Sucuk), ripened through with 3 weeks in relatively high temperature (25 oC±1). As isolated total of 80 species, L. sake as 64 (80%), L. plantarum as 12 (15%), and L. curvatus as 4 (5%) was determined.
