TECHNOLOGICAL PROPERTIES OF STARTER CULTURES IN THE

PRODUCTION OF DRY FERMENTED SAUSAGES

Joševska Elena., Stojanovski M., Kitanovski D., Kitanovski V

Dr Elena Joševska, assistant professor, Faculty of Biotechnical sciences, Bitola

Macedonia;

Dr Mitre Stojanovski, full professor, Faculty of Biotechnical sciences, Bitola

Macedonia;

Dr Dimče Kitanovski, full professor, Faculty of Biotechnical sciences, Bitola

Macedonia;

Mr.sci Vladimir Kitanovski , researcher, Faculty of Biotechnical sciences, Bitola

Macedonia;

The aim of this paper was to monitored physical, chemical and microbiological changes in the samples

during the process of dry fermented sausages. The results obtained indicate the justification of using starter

cultures, which bring the pH value down to the required levels (5,02), as shown by the final sensory assessment.

The use of starter cultures led to the domination of technologically and hygienically justified microflora, which

contribute to improving quality, safety in production and the hygienic course of the process of fermentation of

sausages.

This study points out the advantages and possible disadvantages of producing sausages with starter

cultures, in comparison to the traditional production.

Key words: fermented sausages, physical, chemical, microbiological changes, starter

cultures.

Introduction

The increasing manufacture of fermented products, after the Second World War, has

conditioned the need for standardized and economical production on one side, and a safe product on

the other. Nowadays, in order to fulfill these requirements the modern industry uses specially selected

and chosen microorganisms, the so called starter cultures [4] cit. [8].

The use of starter cultures for sausage production is becoming increasingly necessary for

improving quality and guaranteeing safety and standardization of product properties, including flavor

and color, and for shortening ripening time [5].

Lactic acid bacteria have the main role in this microbial consortium, once they affect both

technological properties and microbial stability of the final product, by production of lactic and acetic

acids and consequent pH decrease [7].

Some meat manufacturers continue using the traditional method, without adding starter

cultures. Lactic acid bacteria present in these products come from natural contamination of meat or

environment, i.e., the so-called "house flora". However, meat fermentation by natural lactic acid

bacteria can sometimes fail, leading to products of poor quality, with possible presence of

spoilage/pathogenic microorganisms. For this reason, addition of starter cultures has been

recommended [5].

Considering the importance of starter cultures in the production of fermented sausages, the aim

of the present work was to determine their effects, on the technological properties of tea fermented

sausages.

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Material and metods Tea sausages was produced under industrial conditions in the meat processing plant ’’MIK

Sv.Nikole’’. Sausages formulation was as follows: 40% pork meat, 40% pork lean meat, 20% hard fat

tissue (dorsal backon), 2.2% NaCl, 0.45% curing salt (containing sodium nitrate and sodium nitrite),

sodium erythorbate, sugar, black pepper and mixed spices. Meat and fat (both frozen) were ground (in

a cutter) and mixed with the remaining ingredients. Then, meat batter was divided into two batches.

As starter culture is used commercial preparation F-SC-111 Bactoferm TM, Chr Hansen,

Denmark. The product is a mixed culture containing Lactobacillus sakei and Staphylocooccus

carnosus in frozen dried form. Starter culture was added only to one batch (25g/100kg). The other

batch (not inoculated) was used as the control. The prepared mixture was stuffed into synthetic casings

(36 mm diameter) and left to ripen in a controlled chamber, for 15 days, after which the ripening

period was ended.

At 0, 3, 5, 7, 14 day, samples from the inoculated sausages and from the control were

randomly selected and sampled for physicochemical and microbiological analyses.

The determination of chemical composition (moisture, proteins, ash, fat) was performed

according to AOAC (2002). Water activity (Aw) was measured by Acqua Lab CX2,WA.

Potentiometric measurements of pH were made using a pH meter (testo 205) inserted directly into the

sample. Acid value was estimated as % lactic acid (1 mL 0.1 N NaOH = 0.0090 g lactic acid) (AOAC,

2002).

The number of lactic acid bacteria in inoculated fermented sausages was examined on MRS

agar (Merck), at 37oC/48 hours in anaerobic environment. Confirmation of lactic acid bacteria was

performed by examining of grown colonies using Funke Gerber 8500, (counter columns).

Obtained data was processed by Microsoft Office Excel, 2007. The statistical significance was

evaluated by means of the variance analysis at the level of 0.05 and 0.01. The variations between each

mean value were also tested by applying the t-test.

Results and discussion

Results of the chemical composition of the samples after 15 days of ripening (Table.1), did not

present significant differences (p > 0.05) between sausages with starter cultures and control. In both

samples, average values were: moisture 30.09±0.66%; proteins 25.32±0.86%; fat 38.53±0.52%, ash

4.23±0.19%;. Similar values for chemical composition in fermented sausage (with approximately,

26%proteins, 30% fat and 15 days of ripening) were observed by [10]; [1].

Properties(%) Sausages ripening period (15 days)

Control Inoculated

Moisture 31,06±0,80 30,09±0,66

Proteins 25,55±1,20 25,32±0,86

Fat 37,57±0,45 38,53±0,52

Ash 4,01±0,10 4,01±0,19

Table 1. Chemical composition of fermented sausages

Results for pH and acid value were significantly different between inoculated and control

sausages (p < 0.05). The pH values decreased from 5.85 to 5.02 in the inoculated, while in the control,

pH values decreased from 5.85 to 5.22 (Table 2,). Results of the water activity 0.849±0.02 at the

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inoculated and 0.850 ±0.02 at the control, did not present significant differences (p > 0.05).

Acidification is a very important aspect in sausages, once it results in denaturation of meat proteins and

induction of all the reactions necessary for color formation and improvement of the stability of the

product [3]. As a result of denaturation, water-binding capacity of meat proteins is reduced,

accelerating drying and shortening the processing time [8].

Properties Sausages ripening period

0 3 5 7 14

Ph value

Control 5.85±0.03 5.44±0.03 5.29±0.03 5.15±0.03 5.22±0.03

Inoculated 5.85±0.02 5.20±0.04 4.96±0.01 4.92±0.02 5.02±0.01

Acid Value

(ml NaOH g-1

)

Control 0.23±0.03 0.34±0.04 0.45±0.03 0.54±0.04 0.61±0.01

Inoculated 0.27±0.04 0.39±0.01 0.48±0.05 0.55±0.02 0.63±0.01

Aw

Control 0.933±0.03 0.927±0.02 0.920±0.01 0.916±0.01 0.850±0.02

Inoculated 0.932±0.07 0.930±0.03 0.916±0.01 0.909±0.03 0.849±0.02

Table 2. Physicochemical composition of fermented sausages

Population of lactic acid bacteria increased to 6.43 ±0.8 log cfu.g–1

in the control and to

8.36 ±0.5 log cfu.g–1

in the inoculated sausages during fermentation/ripening (15 days) (Table 3).

Counts of lactic acid bacteria were significantly higher (p < 0.05) in the inoculated sausages when

compared to counts of lactic acid bacteria in the control sausages. These results indicate that such

formulation of starter culture is competitive and able to grow in the formulation of tea sausages. Lactic

acid bacteria from starter culture are well adapted to sausage conditions.

Properties

log cfu.g–1

Sausages ripening period

0 3 5 7 14

LAB(Lactic acid bacteria)

Control 4.4±0.03 4.9±0.07 5.6±0.04 6.2±0.04 6.43±0.8

Inoculated 4.9±0.06 5.3±0.05 6.8±0.03 7.7±0.02 8.36±0.5

Table 3. Population of lactic acid bacteria during ripening period

According to [6]; [7], [12]; [13], microbial population of lactic acid bacteria in naturally

fermented sausages (produced without starter cultures) are equal to or lower than 4.5 log cfu.g–1

at the beginning of fermentation. A similar result was observed in the present study. According to [14] and

[10], addition of high concentrations (7.0-9.0 log cfu.g–1

) of desirable microorganisms will inhibit the

growth of undesirable species, thereby preventing or reducing fermentation defects, once meat

fermentation carried out by natural lactic acid bacteria can sometimes fail or be non competitive.

Another aspect to be considered is that intentionally added starter cultures are selected and the

microbiota present, as well as their effects, is predictable, cit. [5].

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Conclusion

The results of the study justified the use of starter culture microorganisms in tea sausages

production, under controlled conditions, as indicated by the physical, chemical and microbiological

properties. While producing the tea sausages in controlled environment, and no added starter cultures,

i.e native flora is technologically more demanding and uncertain, because of the lack of homogeneity

in the early stages of fermentation in some samples leads to separation and sometimes discoloration of

the stuffing, which negatively affect on the quality properties of the product.

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