Application of synbiotics in fermented sausage production.

The aim of the study was to produce of no-maturating fermented sausage with addition of inulin and probiotic strains. The study included production of sausages with addition of probiotics strains, growth promoting and texture inulin, determination of growth of probiotic bacteria in a final product during its storage period, determination of influence of synbiotic on undesired microflora and organoleptic quality of product. Microbial quality of sausages has been satisfactory. The number of undesired rods didn't exceed admissible standards. Amount of probiotic bacteria, which had been added to 3 types of products, achieved the level up to 1.010(6) cfu/g in all samples of sausages stored at different temperature. No significant differences in number of probiotic bacteria have been noted as a result of prebiotic addition. In organoleptic evaluation a beneficial effect of synbiotics on sensory properties, especially their structure and consistency has been observed.

Fermented vegetable juices obtained from celery, parsley and tomato.

Application of starter cultures in fermented food industry results in obtaining high quality products, standardized sensory properties and allows to shorten a time of production. Employment of appropriate starter cultures indices the possibility of develop a new assortment of fermented products which can not be obtain in traditional way. The aim of study was to produce fermented vegetable juices using starter cultures with different quantitative and qualitative composition. Parsley, celery and tomato juices have been fermented using 0.25-5.0% addition of starter culture. The most acceptable sensory properties exhibited juices produced with 0.25-3.0% addition of starter culture composed of Lactobacillus brevis 6, Lactococcus lactis ssp. lactis 5K and Lactobacillus plantarum 5, Lactococcus lactis ssp. lactis 4K. The value of pH of fermented juices varied from 3.8 to 3.6. Concentration of lactic acid was at a level from 0.8 to 1.2%. Stability of fermented juices at a temperature of 6 degrees C was 4 weeks.

Evaluation of antibacterial and fungistatic activity of yogurts with addition of Propionibacterium jensenii and Propionibacterium acidipropionici strains.

The aim of the studies was to determine the antibacterial and fungistatic effects of experimental yogurts containing: 5% and 10% of P. jensenii and P. acidipropionic, cultures, centrifuged cells from P. acidipropionici culture and supernatant. Test strains were 14 strains of rods from the family Enterobacteriaceae, five strains of mold and three strains of yeast. The control yogurt contained no additives. It was found that adding 5% of cultures of both strains to the experimental yogurts had no influence on their antibacterial and antifungal activity. The growth of the majority of test rods was inhibited by the yogurt containing 10% of P. acidipropionici culture. This yogurt inhibited also the growth of most fungal strains for seven to ten days, and its sensory properties were acceptable. The yogurt with biomass of P. acidipropionici cells was characterized by the strongest antibacterial and antifungal effects--it inhibited the growth of all rods and the majority of fungal strains for eight to ten days. However, its taste was rather unpleasant, strong and sour. The yogurt containing supernatant showed antifungal activity, delaying the growth of most fungi, but had no influence on the development of test rods.