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dc.creatorRadulović, Zorica
dc.creatorŽivković, Dušan
dc.creatorMirković, Nemanja
dc.creatorPetrušić, Milica M.
dc.creatorStajić, Slaviša
dc.creatorPerunović, Marija
dc.creatorPaunović, Dušanka
dc.date.accessioned2020-12-17T20:09:47Z
dc.date.available2020-12-17T20:09:47Z
dc.date.issued2011
dc.identifier.issn2211-601X
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/2629
dc.description.abstractProbiotic food products are very popular on domestic and international markets. The application of probiotics in dairy products is quite frequent, while their application in meat products is still being explored. Three variants of Sremska-type fermented sausages were produced using starter culture Bactoferm T-SPX (Chr. Hansen): 1. control sausage variant; 2. variant with Lactobacillus helveticus RO52 (Lallemand, France); 3. variant with Bifidobacterium longum RO175 (Lallemand, France). Through 40 days of fermented sausage ripening, the survival of probiotic bacteria, the changes of starter bacteria counts, as well as the chemical composition, pH values and sensory evaluation were examined. During the first period of ripening, Lactobacillus helveticus RO52 and Bifidobacterium longum RO175 counts were 10(6) cfug(-1), after which they increased to the level of 10(8) cfug(-1) and remained there until the end of ripening. Starter bacteria counts were within the range typical for fermented sausages. The chemical composition and pH values of fermented sausages produced with probiotic bacteria did not significantly differ from the control variant. Sensory evaluation has shown that all variants of fermented sausages had an acceptable sensory quality. Based on the survival of probiotic bacteria during 40 days of fermented sausage ripening, it can be concluded that probiotics can be successfully used in the production of fermented sausages, without affecting the sensory quality of the sausage.en
dc.publisherElsevier Science Bv, Amsterdam
dc.rightsopenAccess
dc.source11th International Congress on Engineering and Food (ICEF11)
dc.subjectprobiotic bacteriaen
dc.subjectdry fermented sausagesen
dc.subjectsensory qualityen
dc.titleEffect of probiotic bacteria on chemical composition and sensory quality of fermented sausagesen
dc.typeconferenceObject
dc.rights.licenseARR
dc.citation.epage1522
dc.citation.other1: 1516-1522
dc.citation.spage1516
dc.citation.volume1
dc.identifier.doi10.1016/j.profoo.2011.09.224
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/1385/2626.pdf
dc.identifier.wos000314355500222
dc.type.versionpublishedVersion


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Приказ основних података о документу