Abstract
RAJKUMAR BERWAL
Abstract
The purpose of this study was to select the suitable bacterial strains for use as a starter culture for producing fermented meat products. Micrococcus roseus (MTCC-1532), Lactobacillus plantarum (MTCC-1407 and L-89) and Pediococcus acidilactici (NCIM-2292 and NCIM-2293) were examined for their ability to grow in the presence of sodium chloride, sodium nitrite, sodium nitrate and at different temperatures. Their ability to ferment different carbohydrate was also assessed. These hurdles were used alone and in combination. M. roseus (MTCC-1532), L. plantarum (MTCC-1407) and P. acidilactici (NCIM-2293) were able to grow well at 13ºC and 16ºC in the presence of 3% NaCl, 0.12% sodium nitrite and 0.08% sodium nitrate indicating their suitability as starter cultures for production of dry fermented sausages with the blend of Pork and Buffalo meat. Good quality dry sausages were prepared by ripening them at controlled temperature with selected pure bacterial cultures L. Plantarum (MTCC-1407) +P. acidilactici (NCIM-2293) + M. roseus (MTCC-1532) in equal proportion. Dry sausages are shelf stable fermented meat products which remain safe and stable without refrigeration. They are well suited to the Indian climate and take care of several health hazards associated with most of the meat and meat products. Good quality dry sausages were prepared by ripening sausages at controlled temperature with a selected combination of pure bacterial cultures L. plantarum, P. acidilactici and M. roseus in equal proportion. These starter cultures effectively inhibited the growth of S. aureus and Coliforms. The count of Lactic acid bacteria (LAB) and Micrococci was found to be higher in the sausages prepared by using above mentioned starter cultures. The Coliform count of fresh meat used for making sausages was 6.47 log cfu/g which reduced on 10th day to a level of 2.95 log cfu/g in sausage made with starter cultures. Coliforms were not detected in these sausages on 20th day of ripening. Coliforms were present during the ripening period in the sausages made without starter cultures. S. aureus was initially present in the fresh meat used for making sausages but was reduced to zero on 10th day of repining in sausages made with starter cultures. Cl. botulinum was found to be absent in all variants of sausages at all stages of processing and storage. It was also not detected from fresh meat sample. Yeast and Molds count decreased significantly on 2nd day of ripening but increased gradually on 30th day of ripening but lower than that of their control. Mold growth was observed to be less in the smoked sausages as compared to unsmoked sausages. This was due to inhibitory effect of smoke on the mold growth. The dry sausages were found to be storable for 30 days at ambient temperature.