Effects of different starter culture combinations on fermented sausages

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Gonulalan Z., ARSLAN A., KOSE A.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.28, no.1, pp.7-16, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 28 Issue: 1
  • Publication Date: 2004
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.7-16
  • Erciyes University Affiliated: Yes


Commercial starter cultures containing (group A) S. xylosus DD-34 + P. pentosaceus PC-1, (group B) L. plantarum L74 + S. carnosus MIII, (group C) S. carnosus MIII + L. pentosus LP-1, (group D) S. xylosus DD-34 + P. pentosaceus PCFF-1, (group E) P. acidilactici PA-2, (group F) S. carnosus MC-1 + P. pentosaceus PC-1 and (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 log(10) cfu/g for mesophilic aerobic bacteria, 1.60 - 2.90 log(10) cfu/g for coliforms, 3.98 - 7.49 log(10) cfu/g for staphylococcus - micrococcus, 5.75 - 8.94 log(10) cfu/g for lactic acid bacteria and 3.31 - 3.96 log(10) 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.