Effect of Lactobacillus plantarum and Lactobacillus sakei on some physicochemical and microbial properties of fermented sausage

Fermented sausage is a traditional product that exist in all parts of the world. Lactic acid bacteria widely used for fermented sausage production. The aim of this study was to evaluate , the effect of two types of lactic starter culture (Lactobacillus sakei & Lactobacillus plantarum) on texture, chemical and microbial properties of fermented sausage. For this purpose, following the cultivation and preparation, starter cultures were inoculated into samples. physico-chemical and microbial tests were done during the course of fermentation and ripening period and their changes have been investigated on days 0, 5, 10 and 15. Also texture analysis tests were evaluated on day 0 and 15. The results show that sample inoculated with Lactobacillus plantarum had the most pH and lactic acid bacteria average. Moisture has been reduced and protein, fat and ash content have been increased in all samples. Also the results show that sample inoculated with Lactobacillus sakei has the most maximum shear force average.