ABSTRACT
Before the introduction and subsequent use of the strains of pediococci as the predominant meat starter cultures, most natural isolates from fermented meats consisted of various species and strains of lactobacilli. Lactobacilli are the predominant microflora in products that are "naturally fermented" from chance inoculation. Natural isolates described as lactobacilli have been repeatedly recovered as the predominant microflora from fermented meat and sausage products. Most commercial starter cultures composed of lactobacilli are homofermentative, yielding primarily lactic acid from the fermentation of dextrose and sucrose. However, heterofermentative lactobacilli can often occur as natural contaminants and contribute to the sausage flavor through the production of volatile acids, alcohol, and carbon dioxide. The wide variety of strains of lactobacilli probably contributes to the "uniqueness" of many dry sausage products. Lactobacilli in combination with a fermentable substrate are an effective antibotulinal agent in fermented meats.
