engleski

Application of autochthonous starter cultures for improving production technology of "Slavonski kulen"

The aim of this study was to investigate the influence of isolated and characterized autochthonous starter cultures from the „Slavonski kulen“ in production technology and quality of „Slavonski kulen“. The raw mince production „Slavonski kulen“ (prepared according to traditional recipes) is added laboratory prepared lyophilized mixture of well defined autochthonous functional starter cultures composed by Lactobacillus and Staphylococcus strains. Prepared two groups of samples of „Slavonski kulen“ (with addition and without the addition of autochthonous starter culture bacteria (reference samples)) are in several stages of the manufacturing process carried out microbiological, physico-chemical and sensory analysis, continuous measurement of pH and losses on the weight of the“Slavonski kulen“. The results of the analysis showed that the addition of autochthonous starter culture bacteria in samples of „Slavonski kulen“ compared to reference samples, accelerates the ripening process, whereby the optimum sensory properties are achieved after 3 months, and that does not cause changes in specific smell, taste, colour and pH values which are typical of traditionally produced the sausages and reference samples. Also, the antimicrobial activity of autochthonous starter cultures reduced the risk of spoilage and contributed microbiological safety and longer shelf life of the product.

autochthonous starter cultures; Lactobacillus; Staphylococcus; Slavonski kulen

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