The influence of starter culture of lactic- acid bacteria and bifido bacteria over the sanitary- hygenic, sensor and physical – chemical indicators on the re – boiled – smoked durable sausage

Indzhelieva, Dijana and Velkova-Jorgova, Katja and Andronikov, Darko and Kuzelov, Aco (2017) The influence of starter culture of lactic- acid bacteria and bifido bacteria over the sanitary- hygenic, sensor and physical – chemical indicators on the re – boiled – smoked durable sausage. Journal of Agriculture and Plant Sciences, 15 (1/2). pp. 81-87. ISSN 2545-4455

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Official URL: http://js.ugd.edu.mk/index.php/YFA/issue/view/114

Abstract

The objective of this research was to study the influence of the lactic-acid bacteria and bifid bacteria over the growth of the sanitary indicator bacteria E.coli during the process of draining of the boiled-smoked durable sausage. The influence of these starter cultures was also examined over the physical, chemical and sensor indicator of the final product. Two types of starter cultures were used for the experiment: monoculture В. longum (B2 ) and combined culture in relation В. longum (B2 ) : L. plantarum (L6 ) - 2 : 1. For the study of their influence over the technological process and the qualitative features of the product, 10 kg sample of boiledsmoked durable sausage “Burgas” was produced. The obtained results are the basis for conclusion that the starter cultures repress the development of the E.coli from the beginning of the production of the boiledsmoked sausage and increase the sanitary-hygienic indicators of the final product. They also contribute to the formation of the sensor characteristics of the sausage and speed the reaching of the standard values of the physical chemical indicators.

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Darko Andronikov
Date Deposited: 26 Jan 2018 13:49
Last Modified: 26 Jan 2018 13:49
URI: http://eprints.ugd.edu.mk/id/eprint/19145

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