The survival and the sensory effect of the selected strain lactobacillus sakei subsp sakei BK18 during the repining of dry-fermented sausage

Abstract

Dry-fermented sausages are renowned for their distinct sensory attributes and extended shelf life, which are achieved through the fermentation process involving lactic acid bacteria (LAB) and particularly the strains of Lactobacillus (Lb.) sakei. A compared study in situ was carried out to understand the survival and the sensory effect of selected strain Lactobacillus sakei subsp sakei BK18 on dry-fermented sausages. Started and negative control batches of sausages were prepared under controlled c conditions of temperature and relative humidity for 15 days. The count of LAB and total aerobic mesophilic flora at 30 ℃ show a correlation during the repining period where the started batch show a high rate comparing to the control. Those results indicate the survival capacity of Lb. sakei subsp sakei BK18 and its resistance to hostile conditions of low aW and osmotic stress. The sensory evaluation, conducted through a questionnaire and public opinion poll, yielded positive results for the Started sausage batch. Most of the participants perceived good sensory attributes, including aspect, smell, color, texture, maturity and acidity. These findings support the potential use of Lb. sakei subsp sakei BK18 as a beneficial starter culture to produce fermented and dried sausages, enhancing both safety and sensory quality