Changes in the organic acids content during the production of the Petrovac sausage

The activity of lactic acid bacteria during the production of fermented sausages in­duces the accumulation of organic acids and affects the final product characteristics. The changes in the organic acids content during the production are mainly affected by the production parameters and the diversity of lactic acid bacteria microbiota. The aim of this work is monitoring of organic acids (lactic, acetic and citric acids) during the production of the Petrovac sausage produced under different conditions. The results indicated the presence of lactic, citric and acetic acid. During the ripening of sausages, lactic acid was detected in all the samples and in the highest concen­trations (1.3-22.5 mg/g). The increase in the concentration of lactic acid was more significant compared to the increase of acetic and citric acid.