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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THE INFLUENCE OF STARTER CULTURE OF LACTIC- ACID BACTERIA AND BIFIDO BACTERIA.pdf Download (1MB) | Preview |
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: | https://eprints.ugd.edu.mk/id/eprint/19145 |
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