Changes in bacterial status and aw values during the maturation of fermented sausages

Radmila Mitrović; Jelena Janjić; Vesna Janković; Brankica Lakićević; Lazar Milojević; Branko Velebit; Branislav Baltić

doi:10.18485/meattech.2023.64.2.18

Radmila Mitrović Institute of meat hygiene and technology
Jelena Janjić University in Belgrade - Faculty of Veterinary Medicine
Vesna Janković Institute of meat hygiene and technology
Brankica Lakićević Institute of meat hygiene and technology
Lazar Milojević Institute of meat hygiene and technology
Branko Velebit Institute of meat hygiene and technology
Branislav Baltić Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2023.64.2.18

Keywords: Enterobacteriaceae, LAB, sausage diameter

Abstract

This study presents the results related to changes in a_w value and bacteriological status of fermented sausages during maturation without and with added starter culture, stuffed into a narrower and wider casing. Values of a_w of narrower and wider diameter sausages with and without added starter cultures decreased during ripening, and were close to values of 0.9. Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of the ripening process, and these bacteria were not detected in wider diameter fermented sausages on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow and wider diameter sausages without added starter culture was slower than the increase in the number of these bacteria in sausages with added starter culture.