Iman Askoul (1)* , Abdul Wahab Merai (2) and Abdulhakim Azizieh (2)
(1) National Commission for Biotechnology- Damascus, Syria.
(2) Food Science Department – Faculty of Agriculture- Damascus University-Syria.
(*Corresponding author: Dr. Iman askoul , E-Mail: firstname.lastname@example.org)
Received: 14/10/2020 Accepted: 14/11/2020
This research was carried out in the laboratories of the National Commission for Biotechnology and the Department of Food Science – Faculty of Agriculture at Damascus University, during the year (2018). The research aimed to study the effect of adding three locally selected isolates of Lactobacillus plantarum on the microbial characteristics of the final product of fermented sausage comparing with both spontaneously fermented sausage and fermented sausage by adding a commercial starter culture in order to select the best of these three isolates as a local starter culture for the production of fermented meat. Results showed that the addition of a bacterial starter culture of lactic acid bacteria contributed to improving the microbial properties of the product when compared to the negative control, and the sausage to which the local starter culture (S2,11) was added gave the best microbial characteristics, as it contained the highest number of lactic acid bacteria, which in turn was able to reduce the number of yeasts, fungi, coliform bacteria and total count of bacteria during the manufacturing and refrigerated storage stages, indicating the possibility of safe use of local starter culture (S2,11) to successfully produce fermented meat.
Key words: Lactic acid bacteria, Starter Cultures, Fermented Meat.
Full paper in Arabic: PDF