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Four strains of lactic acid bacteria (LAB), that lower the pH of sausage ≤4.2 within 24 h of incubation at 37℃, were screened from 57 bacteriocin producing LAB which isolated from kajamie shikhae and natural fermented sausages. The proteinaceous nature of the bacteriocin was confirmed by losing actinmicrobial activity after pronase treatment. Inhibitory activity against pathogens, times of bacteriocin production and sensory tests were compared between 4 isolates and 3 commercial starters. Especially, strain NFS #8-1, screened from natural fermented sausage and identified as Pediococcus acidilactici. antagonized a large number of foodborne pathogens including Listria monocytogenes, Aeromonas hydrophila, Bacillus cereus, Clostridium perfrigens, Salmonella typhimurium and Staphylococcus aureus. Production of nacteriocin by strain NFS #8-1 was early in the growth phase (mid log phase) and its sensory acceptance was high. The feasibility of using strain NFS #8-1 as a starter for the production of microbiologically safe fermented sausage in envisaged.
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