Abstract

Investigated have been bacterial and fungicidal properties of propolis in the form of alcoholature used in smoked sausages production for natural sausage casings processing. The optimum concentration of the studied 6 % preparation that corresponds to a 1:10 dilution has been established. Our results demonstrated inhibition of the microflora growth that causes microbial spoilage of smoked sausages by five times as compared with the control samples and the absence of fungal growth. The method for extending the shelf life of semi-smoked sausages has been suggested.

Keywords

Smoked sausage, propolis, natural casings, bacterial and fungicidal properties

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