Kuzelov, Aco and Chorbadziev, Pavel and Boyanova, Petja and Dvoryaninova, Olga and Sokolov, Aleksandar (2017) Application of bifidobacteria and lactic acid bacteria as starter cultures for dry fermented sausages. I. influence on pH value and color characteristics of meat products. In: Системный анализ и моделирование процессов, 15 May 2017, Voronez, Russia.
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Abstract
This work investigates the potential use of monoculture of Вifidobacterium longum (B2)
and a combined culture of В. longum (B2) and L. plantarum (L6) as starter culture for dry
fermented sausages. The obtained results show that the used cultures lead to faster and more
considerable decrease of pH-value. Used cultures accelerate also the process of color formation, as
the observed color characteristics of samples are better expressed, compared to the control without
starter culture. The combined culture of B. longum (B2) and L. plantarum(L6)reveals better
expressed effect.
Key words: lactic acid bacteria, bifidobacteria, starter culture, dry fermented sausages, color
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Technology |
| Depositing User: | Aco Kuzelov |
| Date Deposited: | 02 Feb 2018 09:56 |
| Last Modified: | 02 Feb 2018 09:56 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/19304 |
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