The Department of Food Sciences / College of Agriculture at the University of Basrah organized a panel discussion presented by the master's student (Zainab Shakir Zghair).
The panel discussion aimed to study the effect of proteolytic and lipid degradation carried out by different types of initiator bacteria such as Lactobacillus plantarum and Lactobacillus bulgaricus in the production of fermented meat such as sausages.
The study included the manufacture of fermented sausages from beef, conducting microbial tests, and studying the chemical content of sausages after fermentation and ripening. The sensory characteristics of the fermented product were also studied.
The results of the study indicated the improvement of sensory properties, and the possibility of reducing the microbial load in the sausages model inoculated with initiator bacteria during the fermentation stage.
The study recommended the use of the initiator bacteria under study, either individually or as a mixture, in the production of sausages, as well as the introduction of the initiator bacteria under study in the various fermented meat products.
