Vol. 9, Issue 12, Part D (2025)

The present study investigated the effects of Lactobacillus plantarum and yoghurt starter cultures on the microbial dynamics, fermentation behavior, and quality of fermented chicken sausages. Spice blends and optimized formulations were incorporated into minced chicken meat, followed by controlled fermentation at 25-28 °C. Microbiological analyses revealed a significant (p<0.05) increase in standard plate counts and lactic acid bacterial (LAB) populations throughout fermentation, with higher inoculum levels promoting faster LAB proliferation and enhanced acidification. Total plate counts increased from initial values after 24 hours, while LAB counts rose across treatments. Importantly, Escherichia coli and Streptococcus spp. were not detected at any stage following fermentation, indicating effective microbial suppression through acidification, competitive exclusion, and antimicrobial metabolites produced by LAB. The findings confirm that the use of functional starter cultures significantly enhances microbial safety, directs desirable fermentation pathways, and improves the overall microbial stability of fermented chicken sausages.