The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages "Herkules" taken from two diff erent producers (A and B).Negative control susages without probiotics were also made at both producers, to monitor the diff erences between pH profi les of and lactic acid bacteria counts during fermentation and stora ge of dry sausages.The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages signifi cantly (P < 0,01) increased during fermentation and storage period.Probiotic L. casei was well adapted to dry sausages environment and reached 10 6 CFU/g in both producers.No diff erences between pH profi les of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.fermented sausages Herkules, probiotics, L. casei 01 sensory quality