АУТОР(И): Monika Stojanova, Olga Najdenovska, Dragutin Đukić
Е-АДРЕСА:
DOI: 10.46793/SBT26.441S
САЖЕТАК:
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.
КЉУЧНЕ РЕЧИ:
traditional sausages, starter cultures, microorganisms
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