[Data on the quantity and quality of lipolytic bacteria in products with a meat base].

The numbers of lipolytic bacteria and their proportion, relatively to total mesophilic aerobic bacteria, were determined in 65 samples. Other analyses: psychrotrophic bacteria, coliform bacteria, Escherichia coli, fecal streptococci, and enterotoxinogenic staphylococci were also made. The less modified products generally contained a low number of lipolytic bacteria. 101 isolates very lipolytic were obtained, 81 of which were Gram + bacteria and 20 were Gram --. It is hypothesized that in pork-meat preparations, Gram + bacteria, especially Bacillus and fecal steptococci, have a lipolytic action of greater importance than it is generally assumed.