Effects of Different Starter Culture Combinations on Fermented Sausages

Authors : Zafer GÖNÜLALAN

Pages : 7-16

View : 10 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Commercial starter cultures containing insert ignore into journalissuearticles values(group A); S. xylosus DD-34 + P. pentosaceus PC-1, insert ignore into journalissuearticles values(group B); L. plantarum L74 + S. carnosus MIII, insert ignore into journalissuearticles values(group C); S. carnosus MIII + L. pentosus LP-1, insert ignore into journalissuearticles values(group D); S. xylosus DD-34 + P. pentosaceus PCFF-1, insert ignore into journalissuearticles values(group E); P. acidilactici PA-2, insert ignore into journalissuearticles values(group F); S. carnosus MC-1 + P. pentosaceus PC-1 and insert ignore into journalissuearticles values(group G); S. xylosus DD-34 + L. alimentarus BJ 33 were used for manufacturing fermented sausage. Sausage samples were examined for pH values, moisture contents, mesophilic aerobic bacteria, coliform bacteria, staphylococcus - micrococcus, lactobacillus, yeast and mould counts and sensorical characteristics on days 0, 1, 2, 3, 4 and 6 of the fermentation period. At the end of the fermentation period, pH values were 4.94 - 5.46, moisture contents were 36.15 - 39.77% and numbers of microorganisms were 7.88 - 9.96 log10 cfu/g for mesophilic aerobic bacteria, 1.60 - 2.90 log10 cfu/g for coliforms, 3.98 - 7.49 log10 cfu/g for staphylococcus - micrococcus, 5.75 - 8.94 log10 cfu/g for lactic acid bacteria and 3.31 - 3.96 log10 cfu/g for yeast and moulds. Sensoric points were 7.30 - 8.67 for groups containing starter cultures and 5.57 for the control groups. It was concluded that starter culture combinations improve quality characteristics and have positive effects on some chemical and microbiological characteristics of rapidly ripened fermented sausage.
Keywords : Fermented sausage, starter culture, quality