Some characteristics of fermented sausages produced with commercial probiotic Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from Sjenica cheese
2013
Vasilev, Dragan (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Radulović, Zorica (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Mirković, Nemanja (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Kekuš, Dušan (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Petrušić, Milica (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Čobanović, Nikola (Faculty of Agriculture, Belgrade-Zemun (Serbia))
This paper presents some important characteristics of fermented sausages produced with commercial probiotic strain Lactobacillus casei LC01 and potential probiotic Lactobacillus plantarum 564 isolated from autochthonous Sjenički cheese. The results show that at the end of ripening the pH-value of sausages produced with Lb. pantarum 564 was statisticaly lower (4,62-4,66) then the pH-value of sausages produced with Lb. casei LC 01 (4,75 - 4,79). There was no siginificant difference in aw-value of experimental sausages. Both Lb. plantarum 564 and Lb. casei LC 01 strains showed a good potential to grow in fermented sausages, so the count of viable cells at the end of ripening was 7,8-8,0 log cfu/g and 8,5- 8,8 log cfu/g respectively. The overal sensory quality of experimental sausages was highly evaluated: 4,8 (adjusted rating 94,4-95,3) for the sausages with Lb. plantarum 564 and 4,9 (adjusted rating 97,6-97,9) for the sausages with Lb. casei LC 01.
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