Summary. The lipolytic activity of Micrococcaceae on pork fat was investigated by their growth in a fat containing medium. Thirty‐three free fatty acids were detected of which 6 had a carbon chain with < 8 atoms, and were not present in the original fat. In addition to the free fatty acids the formation of 15 carbonyl compounds was detected, most of which were identified. The result of these investigations, and their influence on the microflora of dry sausages has been analysed.

Summary. The glycerol metabolism of homofermentative and heterofermentative strains of Lactobacillus obtained either from Culture Collections or isolated from sausages has been investigated. The results show that the homofermentative lactobacilli (Thermobacterium and Streptobacterium) produce mannose phosphate which is then metabolized to lactic acid and other byproducts.