Effect of lactic acid bacteria in improving microbial properties of fermented sausage under refrigeration storage

The fermented sausage product was prepared from beef and belly fat by a fermentation process and inoculated using separate concentrations 3 and 5% of Lactobacillus plantarum and L. delbrueckii subsp. bulgaricus at 37°C for 48 hours after adding salt, sugar, spices and garlic and packed in artificial casings. Sausages are matured at 7°C with 75-80% relative humidity for 4 weeks. The changes in the microbial quality of the fermented sausage were examined during this period. Based on the results, the sausage samples inoculated with 5% L. plantarum bacterium showed the highest numbers of starter bacteria reaching a logarithm of 7.63 colony units/ g, and reducing not accepted microorganisms such as coliform bacteria, psychrotrophic bacteria, molds, and yeasts, and Staphylococcus aureus. Salmonella has not been found in all treatments The pollinated coefficients with the same concentration of L. delbrueckii subsp. bulgaricus was registered second, as the logarithm in the fourth week was 7.48 colony units/g compared with other sausages treatments.