• Huda Mubaruk Selman
• Nagat Ahmed El Rofaei
• Elnasri Mohamed Mutwali

Abstract: The objectives of this study were to identify and count Lactic Acid Bacteria (LAB) in different types of processed meat products and identify count. A total of 11 samples of these processed meat {4 frankfurter (F), 4 burger (B), 3 pastrami (P) were used in this study. Bacteria isolated on MRS medium were identified as lactic acid bacteria. Counts of these bacteria were generally high. The mean count was higher in frankfurter samples than the mean for the pastrami and burger samples. A total of 25 strains of LAB were isolated from the eleven samples mentioned above, in addition to 2 samples of sausage (S) and 2 of baby faeces (bf) which were chosen as potential bacteriocin producers and identified as Lactobacillus plantarum (L. plantarum) and Lactobacillus curvatus (L. curvatus). The cell shapes were rods and cocci and all isolates were Gram-Positive, catalase-negative, non-spore formers and capable of growth under anaerobic conditions.

Processed meat,Lactic acid bacteria,Lactobacllus plantarum ,Lactobacillus curvatus.

"Isolation and Identification of Lactic Acid Bacteria Isolated from Some Processed Meat Products in the Factories of Khartoum State, SUDAN.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 10, page no.c221-c225, October-2021, Available :http://www.jetir.org/papers/JETIR2110227.pdf

"Isolation and Identification of Lactic Acid Bacteria Isolated from Some Processed Meat Products in the Factories of Khartoum State, SUDAN.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 10, page no. ppc221-c225, October-2021, Available at : http://www.jetir.org/papers/JETIR2110227.pdf