Materials, Methods & Technologies, Volume 3, 2009

Rezumat: The aim of this study was evaluation of possibility to applicate probiotic strain L. casei 431® (Chr. Hansen, Denmark) in the manufacturing process of typical Czech fermented sausages called „Paprikáš“. In manufacturing process of those types of sausages, commercial starter culture Pediococcus pentosaceus AS-3/100 (Almi, Austria) is used. Therefore probiotic L. casei was used in combination with this starter culture. Control sausages were prepared using only the starter culture. L. casei 431® was studied for its ability to produce biogenic amines tyramine and histamine using PCR targeting genes coding for tyrosine- and histidinedecarboxylase and using HPLC. The strain was amine negative. In this study, a rapid working method for selective enumeration and monitoring of survival of probiotic L. casei 431® in fermented sausages was developed. MRS–sorbitol agar was used for selective enumeration of L. casei from probiotic sausages. Molecular analysis of presumptive colonies confirmed their identity as L. casei 431® . In dry sausages, the counts of probiotic L. casei 431® reached concentration of 104 CFU/g during fermentation (0–28 days after production) and stayed at relatively constant level during the whole storadge period (28–49 days after production) at 15 °C. Sensory evaluation of dry sausages was performed 28 and 49 days after production. The flavour profiles of the dry sausages produced using probiotic strain L. casei 431® were similar with control sausages. Probiotic culture L. casei LC-01 is suitable for use in manufacture of fermented „Paprikáš“sausages.