Development of novel fermented goat sausage inoculated with Lactobacillus plantarum probiotic bacteria

The current study was undertaken to evaluate the performance of Lactobacillus plantarum CT28 strain as probiotic culture compared to thecommercial starter cultureon the quality of fermented goat sausage samples during 28 days of ripening period. Microbial populations, parameters such aspH, water activity (aw), moisture, lipid and protein contents, color (L, a*, b*) and texture properties were analyzed, as well as the sensory characteristics.Lactic acid bacteria counts were maintained high population number (>108 CFUg-1) during ripening in the sausage samples compared to the control (≥107 CFU g-1). The inoculation of L.plantarum CT28 preserved the hygienic quality of sausage sampleswith Enterobacteriaceaenumber lower <1 log CFUg-1 throughout ripening period. The control and probioticgoat sausage samples exhibitedsimilar physicochemical parameters and composition.Also, goat sausage samples recorded a good textural attributes and appreciated sensory features.Overall, the probiotic culture was found to possess desirable technological characteristics, indicating that probiotic-fermented goat sausage sample could be a novel functional food.