Dry sausage fermented by Lactobacillus rhamnosus strains

The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated lactic acid bacteria increased from approx. 7 log10 to 8-9 log10 cfu/g and the pH values decreased from 5.6 to 4.9-5.0. The sensory test indicated that the dry sausages fermented by L. rhamnosus LC-705 were inferior to the control sausages. The presence of inoculated experimental strains as predominant organisms in the dry sausages was recognised on the basis of their genetic fingerprints by ribotyping. The concentrations of biogenic amines remained low during the ripening process. These results indicated that the studied Lactobacillus rhamnosus strains, especially strains GG and E-97800, are suitable for use as probiotic starter cultures in fermenting dry sausage.     

人工发酵剂对湘西腊肠微生物菌群和理化特性的影响

本文从动态角度探讨自然发酵、戊糖片球菌发酵、木糖葡萄球菌发酵和混合菌发酵腊肠在发酵过程中五种菌相(细菌总数、乳酸菌、葡萄球菌、酵母菌和肠细菌)和理化特性的阶段性变化。微生物数据显示,四组腊肠初始肠细菌数量约5.30 logCFU/g,而发酵结束,添加了戊糖片球菌腊肠组的肠细菌数量约1.00 logCFU/g,没有添加该菌腊肠组的肠细菌数量约3.30 logCFU/g,说明戊糖片球菌能有效抑制肠细菌的生长,保证了产品的安全性和稳定性;发酵初期,腊肠p H值迅速降5.30以下,到发酵中期,腊肠p H开始回升;在发酵过程中,戊糖片球菌腊肠组的TBARS(硫代巴比妥酸)值显著(p0.05)高于其他三组腊肠,而其它理化特性无显著差异。从数据分析可知,腊肠的发酵剂能有效改善其卫生质量,而对腊肠的p H值、AW和亚硝酸盐残留量没有显著影响。     

Assessment of adhesion properties of novel probiotic strains to human intestinal mucus

Potential new probiotic strains Lactobacillus brevis PELI, L. reuteri ING1, L. rhamnosus VTT E-800 and L. rhamnosus LC-705 were assessed for their adhesion properties using the human intestinal mucus model. The effect on the adhesion of exposure to acid and pepsin and to milk were tested to simulate gastric and food processing conditions, and the effect of different growth media on adhesion was tested. The properties of the four strains were compared to the well-investigated probiotic L. rhamnosus strain GG. Three of the tested strains showed significant adhesion properties in the mucus model, while L. brevis PELI had intermediate adhesion and L. rhamnosus LC-705 adhered poorly. Pretreatment with different milks decreased the adhesion and low pH and pepsin treatment reduced the adhesion of all tested strains except L. rhamnosus LC-705. No competitive exclusion of pathogenic Salmonella typhimurium or Escherichia coli SfaII was observed. The results indicate that major differences exist between tested proposed probiotic strains. The growth media and the food matrix significantly affect the adhesive ability of the tested strains. This has previously not been taken into account when selecting novel probiotic strains.     

低盐发酵香肠用优良菌株的分离筛选及鉴定

从10 种我国自然发酵制品中分离纯化得到52 株乳酸菌及56 株过氧化氢酶阳性球菌,首先通过菌株耐受性、发酵特性等指标对菌株进行初步筛选,然后利用抑菌特性和风味特性对菌株进行复筛,选择可能改善低盐发酵香肠安全性和风味的优良菌株,最终筛选得到3 株葡萄球菌Z9、L2和R2,以及4 株乳酸菌P6、P12、X和SN1-3。经由形态学特征、生理生化特征及16S rDNA序列分析对筛选得到的菌株进行鉴定,结果表明,葡萄球菌菌株Z9、L2为腐生葡萄球菌,R2为肉葡萄球菌;乳酸菌菌株P6、P12均为植物乳杆菌,X为干酪乳杆菌,SN1-3为戊糖片球菌。最后测定菌株的生长特性及产酸能力,研究菌株间的拮抗特性,最终筛选得到戊糖片球菌SN1-3与肉葡萄球菌R2作为制作发酵香肠的复配菌株。     

Growth and metabolism of selected strains of probiotic bacteria in milk

Growth and metabolism of five probiotic strains with well-documented health effects were studied in ultra-high temperature (UHT) treated milk, supplemented with 0.5% (w/v) tryptone or 0.75% (w/v) fructose. The probiotic strains were Lactobacillus acidophilus La5, Lb. acidophilus 1748, Lactobacillus rhamnosus GG, Lactobacillus reuteri SD 2112 and Bifidobacterium animalis BB12. Fermentation was followed for 72 h at 37 degrees C and the samples were analysed for pH, log cfu ml(-1), volatile compounds, organic acids and carbon dioxide. The strains reduced pH from 6.7 to between 3.9 and 4.4 after 24 h of incubation. All strains attained viable cell counts above 8.7-9.18 log cfu ml(-1) after 6-16 h of incubation. The two Lb. acidophilus strains showed a stable level of viable cells during 12-72 h of incubation but the three other strains showed a reduction of 0.4-1.1 log cfu ml(-1) from 24 to 72 h of incubation. However, all strains showed cell levels between 7.8 and 8.7 log cfu ml(-1) after 72 h of incubation. After 48 h of incubation, the amount of lactic acid produced varied according to strain from 6949 to 14,000 mg kg(-1) and acetic acid produced varied from 0 to 6901 mg kg(-1). Three of the strains metabolised citrate but only low amounts of diacetyl and acetoin were detected within strains, 0.2-0.8 and 6.5-10 mg kg(-1), respectively. Carbon dioxide produced varied from 221 to 3942 mg kg(-1) and was connected to the citrate-fermenting ability of the strain used and their carbohydrate fermentation pathway. Three of the strains produced detectable levels of acetaldehyde and the concentration varied from 9.4 to 12.6 mg kg(-1) after 24 h of incubation. All five probiotic strains showed very different profiles of metabolites during fermentation; however, the two Lb. acidophilus strains were the most alike. Our findings show the importance of controlling the fermentation time since the probiotic strains produced different amounts of metabolic products according to fermentation time.     

Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages

ABSTRACT:  A total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. Identification of the isolates revealed that 31.2% were Pediococcus pentosaceus , 26.9% Lactococcus lactis , 18.6% Pediococcus acidilactici , 17% Lactobacillus brevis , and sporadic isolates of Leuconostoc mesenteroides , Lactobacillus plantarum , and Lactobacillus curvatus . Most of the strains did not produce gas from glucose and showed the capacity to produce lactic acid rapidly. Some 25% of the strains were able to degrade tributyrin (esterase activity), but none showed lipolytic activity against olive oil and pork fat. Only 3 strains of P. acidilactici showed weak proteolytic activity against myofibrillar or sarcoplasmic proteins. Also, the same strains showed antimicrobial activity against Listeria monocytogenes . Nine strains with the best properties were preselected and tested for biogenic amine production. The results showed that two of the strains, identified as P. acidilactici by polymerase chain reaction, had the potential to be further tested as starter cultures in pilot processing of Iberian sausages.     

Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria

Escherichia coli O157:H7 is capable of surviving the rigorous processing steps during the manufacture of dry fermented sausages. The effect of adding two probiotic organisms, Lactobacillus reuteri and Bifidobacterium longum as co-cultures with the meat starter cultures Pediococcus pentosaceus and Staphylococcus carnosus on the viability of E. coli O157:H7 in dry fermented sausages was studied. A 5 strain cocktail of E. coli O157:H7 was added at 7.4 log cfu/g to the sausage batter and challenged with either or both Lb. reuteri or B. longum before or after they were micro-encapsulated. Sausages were fermented at < or = 26 degrees C and 88% relative humidity (RH) followed by drying at 75% RH and 13 degrees C for 25 d. The pH, water activity (aw), protein, moisture, and numbers of all inoculated organisms were monitored during processing. The pH and aw decreased from 5.7 and 0.98 to 4.9 and 0.88 at the end of fermentation and drying, respectively. These processes reduced E. coli O157:H7 by 1.0 and 0.7 log cfu/g at the end of fermentation and drying, respectively. Unencapsulated Lb. reuteri with or without B. longum reduced E. coli O157:H7 by 3.0 log cfu/g and B. longum caused a 1.9 log cfu/g reduction. While micro-encapsulation increased survival of Lb. reuteri and B. longum, it reduced their inhibitory action against E. coli O157:H7.     

Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa,a Tanzanian fermented food

Starter cultures of lactic acid bacteria (Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus fermentum, Lactobacillus plantarum and Pediococcus pentosaceus) and yeasts (Candida pelliculosa, Candida tropicalis, Issatchenkia orientalis and Saccharomyes cerevisiae) isolated from native togwa were tested singly or in combination for their ability to ferment maize-sorghum gruel to produce togwa. All species of bacteria showed an ability to ferment the gruel as judged by lowering the pH from 5.87 to 3.24-3.49 and increasing the titratable acidity from 0.08% to 0.30-0.44% (w/w, lactic acid) in 24 h. Yeasts used singly showed little activity within 12 h, but lowered the pH to 3.57-4.81 and increased the acidity to 0.11-0.21% in 24 h. Yeasts in co-culture with lactic acid bacteria (LAB) had a modest effect on the final acidity (P<0.05). The number of lactic acid bacteria and yeasts increased while the Enterobacteriaceae decreased with fermentation time. The pH was lowered and lactic acid produced significantly (P<0.05) fastest in natural togwa fermentation and in samples fermented by L. plantarum or L. plantarum in co-culture with I. orientalis. The content of fermentable sugars was reduced during fermentation. Most volatile flavour compounds were produced in samples from fermentation by P. pentosaceus and I. orientalis in co-culture with either L. plantarum or L. brevis.     

不同乳酸菌发酵剂对发酵红肠品质的影响

为研究乳酸菌发酵对红肠品质的影响,将发酵技术应用于本无发酵工艺的红肠制品中,筛选出能够提高红肠品质的乳酸菌发酵剂。分别将常应用于发酵肉制品的7 种商业乳酸菌发酵剂（木糖葡萄球菌＋戊糖片球菌（THM-17）、木糖葡萄球菌＋清酒乳杆菌＋类植物乳杆菌（PRO-MIX5）、木糖葡萄球菌＋肉葡萄球菌＋清酒乳杆菌（WBL-45）、木糖葡萄球菌＋戊糖片球菌＋植物乳杆菌（VHI-41）、木糖葡萄球菌＋戊糖片球菌＋植物乳杆菌（SHI-59）、肉葡萄球菌＋木糖葡萄球菌（WBX-43）和戊糖片球菌＋木糖葡萄球菌＋肉葡萄球菌＋乳酸片球菌（VBM-60））及8 种单菌（弯曲乳杆菌、戊糖乳杆菌、清酒乳杆菌-1、戊糖片球菌、木糖葡萄球菌、肉葡萄球菌、清酒乳杆菌-2、植物乳杆菌）以107 CFU/g的接种量接种至腌制后的肉馅中,拌馅灌肠后于35 ℃、80%湿度条件下发酵12 h,取样测定发酵后样品的乳酸菌数和细菌总数,再经干燥、蒸煮、烟熏、烘烤制得成品,测定其感官、pH值、色差、质构、亚硝酸盐、硝酸盐、生物胺及N-亚硝胺含量等指标。结果表明：15 种发酵剂中以木糖葡萄球菌和植物乳杆菌2 种乳酸菌发酵剂应用效果较好,所制得产品pH值分别为5.26和5.04,色泽美观,弹性适中,亚硝酸盐残留量（10.84、10.13 mg/kg）低,可显著抑制N-亚硝胺的形成（N-二甲基亚硝胺含量分别为1.29、2.51 μg/kg）,生物胺总量较低。由此说明,木糖葡萄球菌和植物乳杆菌能够显著提高红肠产品的安全品质。     

Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon

The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smoked salmon, artificially contaminated with Listeria innocua and stored under vacuum for 30 days at 4 degrees C. All the lactic cultures were able to inhibit Listeria innocua growth, showing a bacteriostatic or bactericidal effect, without affecting negatively the sensory quality of the product. Lactobacillus casei was bacteriostatic when inoculated at 6 log cfu/g, but bactericidal at 8 log cfu/g, reducing Listeria innocua of 3.3 log cfu/g in comparison with the test at the end of storage. Lactobacillus plantarum and C. piscicola strains, inoculated singly at 6 log cfu/g reduced Listeria innocua counts of 2.8 and 2.7 log cfu/g, respectively, compared with the test. The association Lactobacillus casei-Lactobacillus plantarum was the most effective among the treatments with 6 log cfu/g inoculum, as Listeria innocua counts decreased of 3.2 log cfu/g compared with the test. The treatment with Lactobacillus casei-C. piscicola association was less effective than C. piscicola alone.     

Population dynamics of the constitutive biota of French dry sausages in a pilot-scale ripening chamber

The population dynamic of constitutive biota on 84 samples belonging to two different types of French fermented dry sausages during the ripening process in a pilot-scale ripening chamber was investigated. Samples were analyzed in three steps of their production: fresh product, first drying stage, and finished product. In addition, 180 strains of lactic acid bacteria were identified using a miniaturized biochemical procedure of characterization. In general, the number of lactic acid bacteria that evolved during the ripening process of French dry sausages increased during the first days of the process after which the number of these organisms remained constant at approximately 8 log CFU/g. Lactobacillus sakei and Pediococcus pentosaceus, bacteria added as starter, were the dominant species. Pediococcus urinaeequi, Pediococcus acidilactici, and particularly Lactobacillus curvatus were also present. Finally, we have to take into account that the controlled conditions of the pilot plant generally contribute to the homogenization of the behavior of the starter biota.     

Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri

The probiotic bacterium Lactobacillus reuteri was added to dry sausage batter, without or after being microencapsulated in alginate using either extrusion or emulsion technology. Pediococcus pentosaceus and Staphylococcus carnosus were added at 7 log cfu/g as starter cultures for fermentation. The sausage batter was stuffed in 55 mm fibrous casings and fermented, with smoking, at 相似文献   

The effect of Lactobacillus buchneri and other additives on the fermentation and aerobic stability of barley silage

Whole-plant barley (39.4% dry matter) was treated with various chemical and biological additives to assess their effects on silage fermentation and aerobic stability. Treatments were untreated forage, forage treated with several amounts of Lactobacillus buchneri and enzymes (L. buchneri at 1 x 10(5), 5 x 10(5), and 1 x 10(6) cfu/g of fresh forage), forage treated with an inoculant containing (Lactobacillus plantarum, Pediococcus pentosaceus, Propionibacterium freudenreichii, and enzymes), or forage treated with a buffered propionic acid-based additive (0.2% of fresh weight). Sixty-nine d after ensiling, silages treated with L. buchneri and enzymes had lower pH, but had higher concentrations of acetic and propionic acids and higher concentrations of ethanol when compared with untreated silage. Silage treated with the multistrain inoculant containing L. plantarum had lower pH and higher concentrations of lactic acid, but lower concentrations of ammonia-N, neutral detergent fiber, and acid detergent fiber than did untreated silage. The addition of the buffered propionic acid additive resulted in silage with higher concentrations of lactic and acetic acid compared with untreated silage. Numbers of yeasts in all silages were low at silo opening (less than 3.0 log cfu/g) and were numerically the lowest in silages treated with L. buchneri but only treatment with the intermediate and high level of L. buchneri improved the aerobic stability of silage. Because of the altered fermentation pattern, inoculation with L. buchneri, when applied at equal to or more than 5 x 10(5) cfu/g, and enzymes improved the aerobic stability of barley silage.     

Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley

A fermented probiotic maize porridge with high energy density and low viscosity was prepared, using maize flour and barley malt. The porridge was fermented with four probiotic strains (grown separately): Lactobacillus reuteri, Lb. acidophilus (LA5 and 1748) and Lb. rhamnosus GG. These strains were inoculated at two levels; to obtain approx. 7 or 6 log cfu g(-1) in the porridge at 0 h. The porridge was fermented for 24 h at 37 degrees C, and analysed for viable cell count, pH, organic acids, volatile aromatic compounds and sugar content. The inoculated cell concentration was shown to be particularly important during the first hours of the fermentation period, showing a delayed production of most metabolites in porridge inoculated with approx. 6 log cfu g(-1). Most strains reached maximum cell count after 12-h fermentation (7.2-8.2 log cfu g(-1)), with a pH below 4.0. Depending on the strain, lactic acid was produced in amounts ranging from 1360 to 4000 mg kg(-1). Lb. reuteri metabolised succinate, while pyruvate and small amounts of diacetyl were detected in porridge inoculated with Lb. acidophilus LA5 and Lb. acidophilus 1748. High amounts of diacetyl (6 mg kg(-1)) and acetoin (27 mg kg(-1)) were detected in porridge inoculated with Lb. rhamnosus GG. Porridge inoculated with Lb. acidophilus LA5 and Lb. acidophilus 1748, contained acetaldehyde, while both Lb. reuteri and Lb. rhamnosus GG reduced the acetaldehyde to ethanol. Lb. reuteri utilised both maltose and glucose as carbohydrate sources, while Lb. acidophilus LA5, Lb. acidophilus 1748 and Lb. rhamnosus GG utilised only glucose.     

Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage in Wheat Sourdough Bread

The ability of selected lactic acid bacteria to inhibit the growth of rope-forming Bacillus strains in laboratory experiments and in wheat bread was investigated. Growth of Bacillus subtilis and Bacillus licheniformis was inhibited by Lactobacillus plantarum VTT E-78076 and Pediococcus pentosaceus VTT E-90390 in an automated turbidometry assay and in test bakings. Rope spoilage of wheat bread was inhibited by adding 20-30 g of sourdough/100 g of wheat dough if the sourdough was fermented with Lactobacillus plantarum VTT E-78076,Pediococcus pentosaceus VTT E-90390 or Lactobacillus brevis (commercial starter culture) and the pH values of sourdoughs were adjusted below 4.0 and the amount of total titratable acidity value was >12. Addition of lactic acid alone in concentrations comparable with those formed in sourdoughs did not prevent rope spoilage.     

Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples

A total of 51 sucuk samples, obtained from different regions of Turkey, were examined for lactic acid bacteria (LAB) strains producing putative bacteriocin-like metabolites. For detection of antagonistic activity, agar spot and well diffusion assay tests were used. Lactobacillus sake Lb790, Listeria monocytogenes Li6, Staphylococcus aureus St44 and Escherichia coli NRRL B-3704 were used as indicator organisms. Strains having antimicrobial activity were also tested against Clostridium perfringens 4TTK, Clostridium botulinum type A. 7948, Bacillus cereus NRRL B-3711, Micrococcus luteus NRRL B-4376 and Yersinia enterocolitica type 103. 57 of 424 isolates from sucuk samples were putative producers of bacteriocin-like metabolistes and were identified as the following: 19 Lactobacillus plantarum, 4 L. curvatus, 4 Pediococcus pentosaceus, 3 P. acidilactici, 2 L. pentosus, 2 L. sake, 1 L. delbrueckii, 1 L. rhamnosus and 21 unidentified Lactobacillus spp. P. pentosaceus 416, P. acidilactici 413, 419 and 446, L. curvatus 348, L. plantarum 452 and 495, and Lactobacillus spp. 411 strains have the best potential for use as sucuk starter cultures.     

湘西传统酸鱼中乳酸菌的分离及特性研究

对从湘西传统酸鱼4个不同发酵阶段分离的196株乳酸菌种类进行了研究,分离出的乳酸菌主要包括植物乳杆菌、戊糖片球菌、食品乳杆菌、明串珠菌、肠球菌及干酪乳杆菌等,并且这些乳酸菌在发酵过程中呈现出一种动态的变化进程。同时对分离到的乳酸菌进行了一系列的生理生化试验;产酸速率实验,耐食盐、耐亚硝盐实验,耐酸及耐胆盐实验,氨基酸脱羧酶实验以及抑菌实验,选育出具有较好的发酵剂潜力的3株植物乳杆菌和1株戊糖片球菌。     

5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响

用戊糖片球菌、罗伊氏乳杆菌、鼠李糖乳杆菌、植物乳杆菌、嗜酸乳杆菌共5?种乳酸菌发酵库车小白杏，通过比较发酵液在发酵过程中的菌浓度、pH值、总可溶性固形物（total soluble solids，TSS）含量、超氧化物歧化酶（superoxide dismutase，SOD）活性等理化特性及发酵结束后的感官评价，筛选出一种或几种适合发酵库车小白杏发酵液的菌株。结果表明，发酵结束后，戊糖片球菌发酵库车小白杏发酵液的SOD活性达到252.63?U/g，活菌数达到8.07（lg（CFU/mL）），TSS含量降至17.1?°Brix，感官总体评价值最佳达到97%。植物乳杆菌发酵的库车小白杏发酵液的SOD活性达到275.87?U/g，感官总体评价几何平均（geometrical mean，GM）值达到88%。嗜酸乳杆菌发酵的库车小白杏发酵液速度最快，活菌数最终达到9.95（lg（CFU/mL）），TSS含量降至16.6?°Brix，但感官总体评价GM值仅为79%。综上所述，戊糖片球菌是最适合发酵库车小白杏的菌种，而植物乳杆菌和嗜酸乳杆菌的适合度仅次于戊糖片球菌。通过比较5?种乳酸菌发酵的库车小白杏发酵液的理化性质和感官评价，可以得出结论，戊糖片球菌最适合发酵库车小白杏。     

乳酸菌在豆乳中的生长特性及其与酵母菌联合发酵作用

本研究通过分析植物乳杆菌45、植物乳杆菌571、干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌以及联合增香酵母PL09发酵豆乳过程中的酸度、活菌数、电泳图、胞外多糖含量、黏度等的变化,研究不同乳酸菌在豆乳中的生长特性及乳酸菌和酵母菌联合发酵豆乳时的特性。结果表明:植物乳杆菌45和植物乳杆菌571单独发酵豆乳8 h后pH分别达到4.43和4.42,活菌数分别达到3.11×108和2.78×108 CFU/mL,并且总糖含量降低较快;鼠李糖乳杆菌和干酪乳杆菌能够在豆乳中发酵分别产生胞外多糖180.82和174.45 μg/mL;乳酸菌和增香酵母PL09联合用于发酵豆乳时,增香酵母PL09能够促进乳酸菌在豆乳中的产酸能力,并且提高活菌数及产品的黏度,为开发乳酸菌和酵母菌的联合发酵豆乳提供指导。     

Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs

The microbial flora of naturally fermented sausages was studied. Lactic acid bacteria were the dominant species at the end of fermentation in all 3 batches (ca. 10(8) cfu g(-1)). Enterobacteria, Pseudomonas, yeasts and aerobic spore-formers decreased during fermentation and the ripening process and were below the detection limit in the end product. Enterococci exceeded 10(4)-10(5) cfu g(-1) during fermentation and remained constant at this level during ripening. Gram-positive, catalase-positive cocci exceeded 10(5) cfu g(-1), except for batch 1, during the first days of fermentation and then decreased until the end of ripening (10(2)-10(4) cfu g(-1)). No pathogenic staphylococci, sulfite reducing clostridia or Salmonella spp. were detected. Listeria spp. occurred in the first days of fermentation but were eliminated by the end of whole process in all batches. Identification showed that the majority of lactobacilli isolated from MRS agar strains were assigned to the species of Lactobacillus plantarum and Lb. plantarum/pentosus. All the isolated strains from the mannitol salt agar belonged to the genus of Staphylococcus. The predominant species were Staphylococcus saprophyticus, Staphylococcus xylosus and Staphylococcus simulans. The tests used to characterize the lactic acid bacteria and staphylococci as well as their distribution on the three batches were also discussed.