Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage

Two different probiotic cultures (Lactobacillus casei and Lactobacillus acidophilus) were used in the formulation of dry fermented Turkish sausages. Proximate compositions, TBA values, residue nitrite contents, fatty acid profiles, textural and sensorial scores of sausages were determined. As results of sensorial and statistical analyses, it was concluded that the most preferred sample was the one fermented by using probiotic Lactobacillus casei strains. Also suggestions for further industrial practices were given in the text.