Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13200
Title: THE INFLUENCE OF TWO STARTER CULTURES ON THE MICROBIOLOGICAL STABILITY OF MACEDONIAN TRADITIONAL SAUSAGE
Authors: Stojanova, Monika
Najdenovska, Olga
Đukić, Dragutin
Journal: XXVI SAVETOVANJE O BIOTEHNOLOGIJI
Issue Date: Mar-2021
Abstract: The aim of this paper is to monitor the influence of two starter cultures on the microbiological stability of Macedonian traditional sausage. The research covered three variants: Control variant; Variant 2: with addition of starter culture CS-300; Variant 3: with addition of starter cultures CS-300 and BLC-78. The total bacteria count and Lactobacillus sp. in all three variants decreases compared to the initial value. There is no presence of Escherichia coli and Enterobacteriaceae.Starter culture CS-300 is recommended, while better stability of the microflora is achieved during the storage period, as well as a good quality. At the same time, the use of nitrite salt is eliminated, which results in getting a safe product.
URI: https://scidar.kg.ac.rs/handle/123456789/13200
Type: Conference Paper
DOI: 10.46793/SBT26.441S
Appears in Collections:Faculty of Agronomy, Čačak
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