Acta Univ. Agric. Silvic. Mendelianae Brun. 2009, 57(5), 57-64 | DOI: 10.11118/actaun200957050057

SENZORICKÉ HODNOCENÍ FERMENTOVANÝCH SALÁMŮ HERKULES S PŘÍDAVKEM PROBIOTICKÉHO KMENE Lactobacillus casei 01

Radka Burdychová, Hana Šulcerová
Ústav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika

fermentované salámy Herkules, probiotika, L. casei 01, senzorická jakost

The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages "Herkules" taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and storage of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.
The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.
It was observed that all probiotic sausages had sensory properties near the traditional products.

Keywords: fermented sausages Herkules, probiotics, L. casei 01 sensory quality

Received: July 7, 2009; Published: October 10, 2014  Show citation

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Burdychová, R., & Šulcerová, H. (2009). The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 57(5), 57-64. doi: 10.11118/actaun200957050057
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