o:3309 Changes in bacterial status and aw values during the maturation of fermented sausages en 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. Enterobacteriaceae, LAB, Sausage diameter 1552099 10.18485/meattech.2023.64.2.18 2023-11-22T12:03:57.313Z 44 yes 46 Radmila Mitrović Institute of Meat Hygiene and Technology Changes in bacterial status and aw values during the maturation of fermented sausages Jelena Janjić Faculty of Veterinary Medicine, University of Belgrade Changes in bacterial status and aw values during the maturation of fermented sausages person Vesna Janković Institute of meat hygiene and technology Changes in bacterial status and aw values during the maturation of fermented sausages person Brankica Lakićević Institute of meat hygiene and technology Changes in bacterial status and aw values during the maturation of fermented sausages person Lazar Milojević Instiute of meat hygiene and technology Changes in bacterial status and aw values during the maturation of fermented sausages person Branko Velebit Institute of meat hygiene and technology Changes in bacterial status and aw values during the maturation of fermented sausages person Branislav Baltić Instiute of meat hygiene and technology Changes in bacterial status and aw values during the maturation of fermented sausages person 2023-11-03 application/pdf 658655 https://unilib.phaidrabg.rs/o:3309 no yes 16 70 92000001 71A01 Meat technology 64 Special Issue 64 2 106 110 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03