#7271. Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures

September 2026publication date
Proposal available till 12-05-2025
4 total number of authors per manuscript0 $

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Journal’s subject area:
Food Science;
Industrial and Manufacturing Engineering;
Chemistry (all);
Biotechnology;
Biochemistry;
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Abstract:
Fermented sausages have been manufactured traditionally in the Mediterranean basin. Istrian sausages are one of the many regionally specific products distinguished by the specific traditional recipes and consequentially exceptional sensory characteristics. The aim of this study was to evaluate sensory, physico-chemical and microbiological changes occurring during production and ripening of Istrian sausages made at traditional households, and to compare the results obtained with the identical product produced in industrial conditions. The results from sensory and physico-chemical examination do not show differences in relation to sausages of a similar type investigated in other papers. The selected LAB strains were able to grow in a range of pH values and high salt concentration important for their metabolic activity during sausage fermentation.
Keywords:
Lactic acid bacteria (LAB); Sausage microbiota; Starter cultures; Traditional fermented pork sausages

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