International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Double Blind Reviewed

ISSN: 2319-7064

Downloads: 129

Research Paper | Microbiology | Sudan | Volume 4 Issue 11, November 2015

The Prevalence of Lactic Acid Bacteria in Sausages at Khartoum State

Nagwa B. Elhag [4] | El Rakha B. Babiker [2] | Ahmed A. Mahdi

Abstract: Lactic acid bacteria (LAB) are useful microorganisms. They have been used in food preparation thousands of years ago. A total of 40 fresh sausage samples were collected randomly from 8 sources in Khartoum State, Sudan. These sources include (a) butcheries in Khartoum, Khartoum North, and Omdurman, (b) factory- processed sausages at retail outlets and (c) home-made sausages. The sausage samples were studied to count and identify LAB species associated with sausages samples. LAB counts were carried out on de Man and Rogosa (MRS) agar medium. The pure isolates of LAB isolates were characterized by using morphological properties, biochemical tests and their ability to ferment different sugars. The mean counts of LAB in butcheries samples ranged from 9.30x106cfu/g to 3.64x 107cfu/g, which was higher than the mean of factory-processed sausages (mean 2.12 x 105cfu/g - 4.41 x 106cfu/g), which was, in turn, higher than the load shown by home-made sausages (mean 5.04 x 105cfu/g). LAB isolates were identified as Streptococcus cremoris (40 % of isolates), Enterococcus faecalis (20 %), Lactobacillus acidophilus (15 %), Lactobacillus delbruckii subsp. lactis (10 %), Lactobacillus delbruckii subsp. Bulgaricus (7.5 %), Lactobacillus jenseny, Lactobacillus vitulinus, and Streptococcus avium, each representing 2.5 % of the isolates. The high counts of LAB and the prevalence of beneficial LAB in sausage samples make this product a good source for industrial LAB which can be applied in the production of a wide range of fermented foods and pharmaceuticals.

Keywords: Beneficial LAB bacteria, Characterization of LAB, Enterococcus, Streptococcus cremoris, Fresh Sudanese sausages

Edition: Volume 4 Issue 11, November 2015,

Pages: 19 - 23

How to Download this Article?

You Need to Register Your Email Address Before You Can Download the Article PDF

How to Cite this Article?

Nagwa B. Elhag, El Rakha B. Babiker, Ahmed A. Mahdi, "The Prevalence of Lactic Acid Bacteria in Sausages at Khartoum State", International Journal of Science and Research (IJSR), Volume 4 Issue 11, November 2015, pp. 19-23,

Similar Articles with Keyword 'Enterococcus'

Downloads: 44

Research Paper, Microbiology, Nigeria, Volume 6 Issue 12, December 2017

Pages: 1484 - 1492

Phytochemical Determination and In Vitro Antimicrobial Activity of Crude Ethanolic Extract of Stem Bark of Boswellia dalzielii

Baha'uddeen Salisu Dandashire | Abdulkadir Magaji Magashi | Bashir Abdulkadir [3]

Share this Article

Downloads: 102

Research Paper, Microbiology, Iraq, Volume 4 Issue 4, April 2015

Pages: 2990 - 2992

The Antagonism of Enterococcus Fecalis Isolated from Kefir with Salmonella Typhimurium Caused Poultry Diarrhea in Vitro

Alshawii | Adian Abdul AL-Razaq Dakhel Majid Amel

Share this Article