Materials, Methods & Technologies, Volume 3, 2009

Rezumat: The ability of two probiotic strains, L. casei LC-01 (Sacco, Italy) and L. acidophilus La-5 (Sacco, Italy) to produce fermented Mettwurst were studied. Probiotic cultures were applied of such amounts to reach the level of minimum 106 /g of the end-product. Each probiotic strain was used in combination with commercial starter culture (Pediococcus pentosaceus AS-3/100; Almi, Austria) commonly used for Mettwurst production. Control sausages were made using only the starter strain. Bacterological media used for enumeration of bacteria were MRS for enumeration of both starter and probiotic bacteria, MRS–moxalactam (112 mg/l) for separately enumeration of L. casei and MRS– clindamycin (0,5 mg/l) for separately enumeration of L. acidophilus, respectively. In both probiotic batches, the numbers of the probiotics, L. casei and L. acidophilus, respectively, reached the level of 106 during fermentation and stayed at relatively constant level during the whole storage period (21 days) at 4 °C. The sensory profiles of the experimental Mettwurst sausages produced by these probiotics were evaluated. Determination of general appearance, flavour and taste, specially of bitter, sweet, sour, metal and salt taste were evaluated. The biggest changes in sensory quality between probiotic and control sausages were in salt and sour taste. Probiotic cultures L. casei LC-01 and L. acidophilus La5 are suitable for use in manufacture of fermented Mettwurst sausages.