2023-11-03 This study presents the results related to changes in aw value and bacteriological status of fermented sausages during maturation without and with added starter culture, stuffed into a narrower and wider casing. Values of aw of narrower and wider diameter sausages with and without added starter cultures decreased during ripening, and were close to values of 0.9. Enterobacteriaceae in narrower diameter sausages were not detected on day 18, i.e., the end of the ripening process, and these bacteria were not detected in wider diameter fermented sausages on day 25 or at the end of ripening (day 35). The increase in the lactic acid bacteria in narrow and wider diameter sausages without added starter culture was slower than the increase in the number of these bacteria in sausages with added starter culture. Mitrović, Radmila Janjić, Jelena Janković, Vesna Lakićević, Brankica Milojević, Lazar Velebit, Branko Baltić, Branislav http://creativecommons.org/licenses/by/4.0/legalcode application/pdf 658655 bytes Changes in bacterial status and aw values during the maturation of fermented sausages Institute of Meat Hygiene and Technology https://unilib.phaidrabg.rs/o:3309 doi:10.18485/meattech.2023.64.2.18 info:eu-repo/semantics/article Enterobacteriaceae, LAB, Sausage diameter eng Meat technology 64(2)