Dry sausage fermented by Lactobacillus rhamnosus strains

Susanna Erkkilä (Corresponding Author), Maija-Liisa Suihko, Susanna Eerola, Esko Petäjä, Tiina Mattila-Sandholm

Research output: Contribution to journalArticleScientificpeer-review

122 Citations (Scopus)


The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated lactic acid bacteria increased from approx. 7 log10 to 8–9 log10 cfu/g and the pH values decreased from 5.6 to 4.9–5.0. The sensory test indicated that the dry sausages fermented by L. rhamnosus LC-705 were inferior to the control sausages. The presence of inoculated experimental strains as predominant organisms in the dry sausages was recognised on the basis of their genetic fingerprints by ribotyping. The concentrations of biogenic amines remained low during the ripening process. These results indicated that the studied Lactobacillus rhamnosus strains, especially strains GG and E-97800, are suitable for use as probiotic starter cultures in fermenting dry sausage.
Original languageEnglish
Pages (from-to)205-210
JournalInternational Journal of Food Microbiology
Issue number1-2
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed


  • probiotics
  • dry sausage
  • lactic acid bacteria
  • lactobacillus
  • fermentation


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