Joel, NdifeOffor, NellyAwogbenja, Makanju Dehinde2023-12-112023-12-112019-06-15Onwuka, G.I., 2014. Food Science and Technology. Naphtali Prints, Somolu Lagos. 2. Granato, D., G.F. Branco, F. Nazzaro, A.G. Cruz and J.A. Faria, 2010. Functional foods and nondairy probiotic food development: Trends, concepts and products. Comprehen. Rev. Food Sci. Food Safety, 9: 292-302. 3. Ndife, J., 2016. Functional Foods: Basics, Ingredients and Application. Amotees Link Services and Publishers, Kaduna, Nigeria.https://keffi.nsuk.edu.ng/handle/20.500.14448/3117Background and objectives: The growing concern of consumers regarding food health and safety issues has led to the development of products that promote health and well-being beyond its nutritional effect. The objective of this study was to develop fermented sausages, incorporating probiotic bacteria as well as determine the viability, bio-chemical qualities and acceptability of the sausage. Materials and Methods: Fermented Sausages were produced from beef with the addition of Lactobacillus acidophilus (L. acidophilus) and Streptococcus thermophilus (S. thermophilus) as probiotics. The quality was compared with control fermented beef sausage, without the addition of probiotics. Both sausage samples were stored at 10-15EC for 10 weeks. The chemical properties, microbial quality, probiotic viability and sensory acceptance of the sausages were evaluated. Results: The results of the chemical composition showed that the probiotic sausages had higher protein (30.28%), ash (11.07%) and carbohydrate (19.02%) contents and lower moisture (31.80%) and fat (7.90%) values than the non probiotic sausage (CS). The pH ranges of the probiotic sausage (5.34-4.11) and control sausage (5.88-5.70) decreased during storage. The percentage lactic acid content of the probiotic sausage was higher (1.35%) than that of the control sausage (0.761%) after storage. The total bacterial counts increased for both probiotic sausage (5.40-7.80 log CFU gG1) and control sausage (8.11-9.10 log CFU gG1) during storage. The probiotics were viable in the fermented sausage during storage with higher population in probiotic sausage (5.98-9.32 log CFU gG1) than that of the control sausage (2.48-2.65 log CFU gG1). The sensory preference evaluation revealed that probiotic beef sausage was more preferred in terms of texture, colour, taste and overall acceptability. Conclusion: The use of probiotic bacteria (L. acidophilus and S. thermophilus) in the production of dry fermented sausage would be beneficial in the meat industry as probiotics delivery vehicles.enBeef sausage, fungi, lactic acid bacteria, meat industry, probiotic microbesArticle