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Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages
Tanja Žugić Petrović1, Vladimir M Tomović2, Katarina G Marković3
1Bio Food Viking, Karadjordjeva bb, 18230 Sokobanja, Serbia.
Microorganisms
|February 26, 2025
Summary
Adding starter cultures and organic sunflower honey to Sokobanja sausage improved texture and consumer acceptance. Honey supported beneficial bacteria, accelerating ripening and reducing spoilage microorganisms for enhanced quality and safety.
Area of Science:
- Food Science
- Microbiology
- Food Technology
Background:
- Traditional dry-fermented sausages, like Serbian Sokobanja sausage, possess unique sensory qualities highly valued by consumers.
- Enhancing the quality and safety of traditional fermented sausages while optimizing production time is a key area of food science research.
Purpose of the Study:
- To investigate the impact of starter cultures (lactic acid bacteria and coagulase-negative staphylococci) and organic sunflower honey on the physicochemical, microbiological, and sensory attributes of Sokobanja sausage.
- To determine if honey addition can accelerate the ripening process and improve the overall quality and consumer acceptance of the sausage.
Main Methods:
- Sokobanja sausage mixtures were prepared with varying concentrations of starter cultures and organic sunflower honey (0.2% and 0.4%).
- Physicochemical analyses (e.g., texture), microbiological assessments (e.g., LAB, CNS, spoilage organisms), and sensory evaluations were conducted over a 28-day ripening period.
- pH levels and microbial counts were monitored to assess the ripening dynamics and microbial safety.
Main Results:
- The addition of starter cultures and 0.2% honey significantly enhanced sausage texture (hardness, cohesiveness, chewiness) and consumer acceptance.
- Honey promoted the growth of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), facilitating rapid pH reduction and lactic acid production.
- A significant decrease in undesirable microorganisms (enterobacteria, yeasts, molds) was observed within 7-14 days, indicating accelerated ripening and improved safety.
- The overall ripening period was reduced to 25-28 days.
Conclusions:
- Incorporating starter cultures and organic sunflower honey is an effective strategy to improve the functional and sensory properties of Sokobanja sausage.
- This approach enhances sausage quality, accelerates the ripening process, and improves microbiological safety by inhibiting spoilage organisms.
- The findings suggest potential for developing Sokobanja sausage as a functional food with added health benefits.
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