Probiotic Bacteria Changes and Its Dynamics During Ripening Period of Fermented Sausages

Joshevska, Elena and Dimitrovska, Gordana (2024) Probiotic Bacteria Changes and Its Dynamics During Ripening Period of Fermented Sausages. International Balkan Agriculture Congress (185). pp. 67-72. ISSN 978-625-8278-51-4

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Abstract

Sausages are the largest and important product group in the meat processing industry. There are several
hundred types of sausages and several hundred thousand brands. Dry-cured pork sausage belongs to the group of
durable fermented sausages and only these groups contain probiotic bacteria, when produced as functional food.
Initially as for probiotics the bacteria such as Bifidobacterium and Lactobacillus are being used.
The paper presents the dynamics of the Bifidobacterium longum BB536 probiotic added to the filling of two groups
of fermented sausages produced as functional products. Fermented sausages are produced in industrial conditions
according the standard recipe at a local meat factory.
The dynamics was monitored during the entire ripening period up to the 20th day at a strictly controlled conditions
and temperature of 18°C and relative humidity of 82% at the beginning of the ripening and decreasing of
temperatures at the end of the ripening time such as 14-20th day, (14°C relative humidity of 75%).
Results of the probiotic bacterium Bifidobacterium longum BB536, developed to be used in the dairy industry, and
in those researches used as probiotic in the productions series, has proven to be well multiplied during the
fermentation and the fermented sausages because it reached an amount of 6.63 log10 CFU/gr - 6.03 log10 CFU/gr.
Keywords: technology, quality, functional , fermentation

Item Type:	Article
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Mrs Gordana Dimitrovska
Date Deposited:	04 Apr 2025 07:58
Last Modified:	04 Apr 2025 07:58
URI:	https://eprints.uklo.edu.mk/id/eprint/10868

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