A starter culture is a culture of microorganisms, bacteria, yeasts and moulds, which through their metabolic activity leads to desired effects during fermentation. The use of starter cultures improves the development of colour, texture, smell and taste of the final product. It is important to know the present microorganisms in the starter culture in order to predict the final characteristics of the product. Dry sausages are a traditional Slovenian product that originally did not include starter cultures. However, the desire for larger quantities produced in a shorter amount of time, for standardized high-quality products with greater stability, and for new, different product types, requires the use of starter cultures. They are used more and more often, especially in the production of low-price dry sausages. This thesis therefore first introduces fermented dry sausages and their production. Then the theory is applied by submitting the sausages to sensory evaluation. Next, the thesis shortly describes the biochemical reactions that occur during fermentation and the microorganisms that are most commonly present. Finally, it analyzes three commercially available starter cultures and reviews the availability of sausages with starter cultures on the market.
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