Total of 34 Pediococci were isolated from 7 different sausage samples from different retailers in Kahramanmaraş and the identification results showed that 4(11.7%) isolates were Pediococcus pen-tasaceus. The amounts of lactic acid and H2O2 produced by the strains were in ranges 0.11-0.32% and 0.410.81 ug/ml.
The inhibitory effects of the bacteriocins and /or bacteridn-like substances in the Pediococcus pentosaceus strains were determined on Bacillus brevis FMC 3, Bacillus megaterium DSM 32, Bacillus subtiUs IMG 22, Micrococcus Intens LA 2971, Mycobacterium smegmatus RUT, Staphylococcus aureus ATCC 25923. Yersinia enierocolitica 0:3 P41797, using the agar diffusion method.
The results showed that strains produced different amounts of metabolic compounds and showed inhibition effect against Staphylococcus aureus ATCC 25923.