engleski

The effect of an autochthonous starter culture, sugars and different temperatures on the fermentation of Slavonian Kulen

In this study, the effect of an isolated and well-characterized autochthonous starter culture (ASC), various sugars (glucose and maltodextrin, w = 0.8 %) and different fermentation temperatures (12 and 20 oC) on fermentation and quality of Slavonian Kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of the production process (90 days), a sensory analysis was carried out, too. Furthermore, pH valuewas continuously measured throughout the twenty-day fermentation period. The addition of an ASC and sugars and fermentation temperature variations significantly (P < 0.05) affected the instrumental colour and texture parameters of the Slavonian Kulen. The fermentation process was most intense in the samples supplemented with an ASC and 0.8 % - glucose and fermented at 20 °C. Microbiological analysis showed samples supplemented with an ASC and fermented at higher temperatures to contain a higher number of lactic acid bacteria (LABs) and coagulase- negative staphylococci (CNS) and to be safe. Sensorial evaluation confirmed the outcomes of physicochemical and microbiological analyses and showed differences between samples fermented at different temperatures and supplemented with sugars and an autochthonous starter culture.

Slavonian Kulen ; autochthonous starter culture (ASC) ; sugars ; fermentation temperatures ; physicochemical ; microbiological and sensory properties

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