JOURNAL OF CULTURE COLLECTIONS

Volume 5, 2006-2007, pp. 46-57

CHARACTERIZATION OF LACTIC ACID BACTERIA
FROM TRADITIONAL THAI FERMENTED SAUSAGES

Chantaraporn Phalakornkule^1* and Somboon Tanasupawat²

¹Department of Chemical Engineering, Faculty of Engineering, King Mongkut’s Institute of Technology,
North Bangkok 10800, Thailand;
²Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand

*Corresponding author, e-mail: cpk@kmitnb.ac.th, cphalak21@yahoo.com

Summary

Lactic acid bacteria from traditional Thai fermented sausages were characterized. The fermented sausages were mainly produced from minced pork/beef or pork/beef liver. Sixty five strains were isolated from 12 samples collected from the central and northeastern parts of Thailand. The strains were identified by conventional morphological, cultural, physiological and biochemical tests as well as by 16S rDNA sequence analysis. The isolates were identified as Weissella cibaria/kimchii (5), W. confusa (3), Pediococcus pentosaceus (20), P. acidilactici (2), Lactobacillus fermentum (3), L. brevis (4), L. farciminis (4), L. plantarum (23), and L. sakei (1). Some of these species have not been previously isolated from Thai fermented sausages. The inhibition tests against Bacillus cereus and Staphylococcus aureus showed that 5 isolates could inhibit the growth of B. cereus and 2 of them could also inhibit S. aureus. The isolates were identified as W. confusa (1), P. acidilactici (1), L. plantarum (3). Three strains identified as L. plantarum and one as Weissella spp. could produce diacetyl.

Key words: fermented sausage, lactic acid bacteria, Weissella, Lactobacillus, Pediococcus, 16S DNA, diacetyl, bacteriocin.

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