Bu çalışma Türk fermente sucuğundan izole edilen, bazı laktobasillerin (L.sake, L. curvatus, L. plantarum)H2O2 ve H2S oluşturma özelliklerini saptamak amacıyla yapılmıştır. Laktobasillerin H2O2 oluşturma özellikleri MRS-Pyrolusit agar ile MRS-ABTS-Peroksidaz agarda, H2S oluşturma özellikleri ise Lead Acetate agar, Lysine !ron agar ve Triple Sugar Iron agarda saptanmıştır. Test edilen 63 adet L. sake susundan 49'u (%77.7) MRS-Pyrolusit agarda, 52'si ise (%82.5) MRS-ABTS-Peroksidaz agarda, 12 adet L curvatus suşundan 9'u (%75) MRS-Pyrolusit agarda, 81 (%66.6) MRS-ABTS-Peroksidaz agarda, 3 adet. L plantarum suşundan 1 'i (%33.3) hem MRS-Pyrolusit agar, hem de MRS-ABTS-Peroksidaz agarda pozitif reaksiyon göstermiştir. Sonuç olarak Türk fermente sucuğundan İzole edilen laktobasillerin genelde H2O2 oluşturmalarına karşın H2S oluşturma özelliklerinin daha düşük düzeyde bulunduğu saptanmıştır. Fermente sucuklarda H2O2 ve H2S oluşumunu minimal düzeye indirgemek için, üretimde hijyenik kurallara uyulması ve uygun aktif starter kültürlerin kullanılması gerektiği görüşüne varılmıştır.  

This study was made with aim to determine H2O2 and H2S forming properties of some lactobacilli (L. sake, L curvatus, L. plantarum)isolated from Turkish fermented sausages. H2O2 forming properties of lactobacilli were determined in MRS-Pyrolusit agar and MRS-ABTS- Peroxidase agar while, H2S forming properties were determined in Lead Acetate agar, Lysine Iron agar and Triple Sugar Iron agar. The 49 strains (77.7%) in MRS-Pyrolusit agar, 52 strains (82.5%) in MRS-ABTS-Peroxidase agar were reacted positive (from the total of 63 strains of L sake as tested. Also 9 strains (75%) in MRS-Pyrolusit agar, 8 strains (66.6%) in MRS-ABTS-Peroxidase agar from the total of 12 strains of L. curvatus and 1 strain (33.3%) both in MRS-Pyrolusit agar and MRS-ABTS-Peroxidase agar from the total of 3 strains of L plantarum were reacted positive. As the same 6 (9.5%) the total of 63 L. sake strains in Lead Acetate agar, 3 of them (4.7%) in Lysine Iron agar and 1 of them (1.5%) in Triple Sugar Iron agar; 2 (16.6%) of the total L. curvatus strains in Lead Acetate agar, 1 of them (8.3%) both in Lysine Iron agar and Triple Sugar Iron agar were shown as positive reaction although L. plantarum strains were negative. As a conclusion, it was determined that, the forming properties of H2S of lactobacilli isolated from Turkish fermented sausages were more lowest level although generously formed H2O2. it was suggested that it should be followed to hygienic precautions and used with suitable active starter cultures in production in order to reduced the minimal levels of H2O2 and H2S forming in fermented sausages.