Physicochemical and Microbiological Properties of Fermented Lamb Sausages Using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture

The research aims to evaluate physicochemical and microbiological properties of fermented lamb sausages elaborated with probiotic Lactobacillus. plantarum IIA-2C12 isolated from Indonesian local beef. The result showed that the addition probiotic L. plantarum IIA/2C12 (9 log cfu/ml) produced better quality of fermented lamb sausages than control (without probiotic). Physicochemichal analysis showed that fermented lamb sausage with L. plantarum IIA-2C12 has a considerebely soft texture and the final pH value and aw of fermented lamb sausage with L. plantarum were 4.13 and 0.88, respectively. Additionally, the pressence of L. plantarum IIA-2C12 significantly reduced the fat content (6.39% wb) and increased the protein content (19.26%wb). Microbiological analysis displayed high population of lactic acid bacteria (9 log cfu/g) on fermented lamb sausage with L. plantarum IIA-2C12 with low population of Escherichia coli (1 log cfu/g) and none of Salmonella spp was detected. Preference test revealed that fermented lamb sausage with L. plantarum IIA-2C12 is the most prefereable product.