Fermented Salami Production with Probiotic Bacteria
Project no. 20770 · Status: Kapanmış · 2019
Summary
In this thesis, it was aimed to provide a new probiotic product to the meat products market. Within the scope of the study, fermented salami products are produced using formulations including Lactobacillus rhamnosus 32 200B (C), Lactobacillus plantarum 115 400B (D), Bifidobacterium lactis BB12 (E) and L. rhamnosus 32 200B + L. plantarum 115 400B (F) together. The products were investigated during storage at + 4 °C (0., 15., 30., 45. and 60. days) for probiotic viability as well as physical (texture, color), chemical (moisture, fat, protein, pH, salt), microbiological (total mesophilic aerobic bacteria, total coliform, mold-yeast, Salmonella spp., Listeria monocytogenes and Escherichia coli O157: H7 analyzes) and sensory properties. Lactic acid bacteria (LAB) numbers of probiotic added samples during storage at + 4 °C were ranged between 7.41-9.67 log cfu/g, 6.93-10.30 log cfu /g, 6.55-8.28 log cfu/g and 7.56-8.56 log cfu/g for C, D, E and F samples, respectively. At the end of 60 days of storage period, the LAB numbers in all probiotic added samples were found above 6 log cfu/g. It was determined that the samples comply with the Regulation in terms of microbiological criteria and probiotic addition positively affects the physical, chemical and sensory properties of the samples. It was determined that during storage period, probiotic added products had higher scores than products not including probiotic in terms of color, flavor, texture and general acceptance. As a result, in the scope of this study, the productionof probiotic fermented salami meeting sensory preferences of the consumers and having high numbers of probiotic cells was performed.