RT Journal Article SR Electronic A1 Burdychová, Radka A1 Šulcerová, Hana T1 The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01 JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis YR 2014 VO 57 IS 5 SP 57 OP 64 DO 10.11118/actaun200957050057 UL https://acta.mendelu.cz/artkey/acu-200905-0007.php AB 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 &lt; 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 10<sup>6</sup> 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.